Ringna Methina Shaak

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Recipe

Ingredients

250 grams	eggplants (small variety)
2 tablespoons	peanut oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
10	curry leaves
2	green chilies, slit
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 tablespoon	jaggery, grated
2 tablespoons	tamarind pulp
2 tablespoons	roasted peanuts, coarsely ground
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Wash and cut the eggplants into quarters, keeping the stem intact.
2. 2 Heat peanut oil in a pan over medium heat.
3. 3 Add mustard seeds and let them splutter.
4. 4 Add cumin seeds, asafoetida, curry leaves, and green chilies. Sauté for a minute.
5. 5 Add the quartered eggplants and stir well.
6. 6 Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the eggplants. Mix well.
7. 7 Cover the pan and cook on low heat for about 10-12 minutes, stirring occasionally.
8. 8 Add jaggery and tamarind pulp to the pan. Mix well and cook for another 5 minutes.
9. 9 Add the coarsely ground peanuts and mix well.
10. 10 Garnish with fresh coriander leaves before serving.