Ingredients

• 1 - Medium eggplant (cubed)
• 1 - Tamarind (lemon sized)
• 2 - Garlic (chopped)
• 1 - Onion (chopped)
• 2 tsp - Coriander powder
• 1/2 tsp - Turmeric powder
• 1 tsp - Garam masala powder
• 1/2 tsp - Mustard seeds
• 3 tbsp - Peanuts
• 4 Dry red chillies
• 1/4 tsp - Asafetida powder
• 1/4 cup - Coconut (grated)
• Salt
• Oil

How to Make Eggplant in Coconut- Peanut Gravy

• Soak the tamarind in warm water and extract the juice from it.
• Heat 1/2 tsp oil in a pan.
• Add onions, garlic, peanuts, dry red chillies, coconut and fry everything on simmer until a nice aroma arises.
• Once cooled, grind them together into a smooth paste.
• In the same pan, add2 tbsps oil.
• Add mustard seeds and let it splutter.
• Add asafoetida powder, add the cubed eggplant chunks, turmeric and fry for few minutes.
• Add the ground paste and saute for few more minutes.
• Add the tamarind juice, coriander powder, garam masala powder, salt, water (if required) and simmer.
• Cook until the oil separates from the gravy.
• Garnish the gravy with coriander leaves and serve with rice.
• Recipe courtesy: Priya Easy N Tasty Recipes