Salan Baingan

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Recipe

Ingredients

250 grams	small eggplants (baingan)
3 tablespoons	oil
1 teaspoon	cumin seeds
1 teaspoon	mustard seeds
10-12	curry leaves
1 cup	tamarind pulp
2 tablespoons	peanut powder
1 teaspoon	red chili powder
1 teaspoon	turmeric powder
1 teaspoon	coriander powder
1 teaspoon	salt
1 cup	water
1 tablespoon	jaggery (optional)

Instructions

1. 1 Wash and pat dry the eggplants. Make a cross slit on each eggplant without cutting them completely.
2. 2 Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds, and let them splutter.
3. 3 Add curry leaves and stir for a few seconds until aromatic.
4. 4 Add the eggplants to the pan and sauté for 5-6 minutes until they start to soften.
5. 5 In a bowl, mix tamarind pulp, peanut powder, red chili powder, turmeric powder, coriander powder, and salt with water to make a smooth paste.
6. 6 Pour the tamarind mixture over the eggplants and stir well.
7. 7 Cover and cook on low heat for about 20-25 minutes, stirring occasionally, until the eggplants are fully cooked and the oil starts to separate.
8. 8 Add jaggery if using, and simmer for another 2-3 minutes.
9. 9 Serve hot with steamed rice or roti.