This recipe yields about 6 servings.
Ingredients:
• 6 Italian or Chinese Eggplants
• 1/2 green pepper cut in to thick strips
• 1 fresh jalapeno pepper
• 1 onion
• 4-5 cloves of garlic
• 1/2" piece of ginger
• 1 sprig of curry leaves
• 2 cups of crushed tomatoes from can
• 2 table spoon oil
• 1 teaspoon black mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon asafetida
• 1-2 pods of dry red chili peppers (optional)
• 1/4 cup of cashews (optional)
• 1/2 teaspoon turmeric powder
• 1 table spoon paprika
• 1 teaspoon cayenne pepper powder (or to desired heat)
• 2 teaspoon salt
• 2 tablespoon coriander powder
• 4 tablespoon creamy peanut butter
• 1 cup water
• 1/3 cup of cilantro leaves chopped
Method:
• Wash and cut the eggplants in ~ 2" long and ~ 1" thick strips.
• Add water enough to immerse the strips in a microwave safer container.
• Cover with plastic wrap.
• Cook (boil) the strips in Microwave for 10 min on high powder.
• Take them out and drain all water, set aside.
• Grind onion, ginger, garlic and jalapeno in food processor to fine paste.
• Heat oil in a pan.
• Add cumin and mustard seeds to heated oil.
• When these splatter, add asafetida, curry leaves, red chili peppers and cashews.
• Sauté until cashews are brown.
• Add onion, jalapeno, ginger and garlic paste.
• Saute for 2 min until light brown.
• Add green peppers strips.
• Saute for another min.
• Add crushed tomatoes from can.
• Mix well and cook for few seconds.
• Add all the dry spice powders and salt.
• Add boiled egg plant strips.
• Mix well and cook for 1 min
• Add peanut butter and water.
• Mix well until everything is well incorporated.
• Cook for 3 -4 min or until desired tenderness of eggplant strips.
• Garnish with chopped cilantro leaves.
• Serve with Chapati or Naan or Pita bread or with white Basmati rice.
Enjoy :)
Recipe and Photographs by Surekha.
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