Sautéed Eggplant in Peanut Curry sauce (Baigan ki sabji)

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.