Brinjal in Peanut,Sesame-coconut sauce (Brinjal Salan)

I love eggplants. My mom makes different varieties of eggplant curries. One of her collection is the one which I am talking today. I prepared this few days back when I invited few friends home for dinner. It came out so good.

So try it out and let me know how it turned out.

Ingredients:

7-8 baby egg plants /brinjals

1 cup of peanuts

2tbsp of sesame seeds

1tbsp of dry coconut powder(You can use fresh coconut instead of dry coconut powder)

1/2 inch Cinnamon

2 cloves

2 elachi/cardamom

1tbsp jeera/cumin seeds

1tsp cumin powder

1tsp coriander powder

1/2tbsp ginger garlic paste

1 onion chopped finely

3-4 green chilies(optional)

small lemon sized tamarind pulp

1tsp sugar

salt to taste

2-3tbsp oil for gravy

oil to fry brinjals

Preparation:

First roast the peanuts,sesame seeds and coconut powder together and make it fine paste in blender. Heat a pan add oil,whole garam masala (Cinnamon,cloves,jeera/cumin seeds) once the jeera starts splatter then add ginger garlic paste,chopped onions. Once the onions turns little golden color add cumin powder,coriander powder and keep it for 5-6 mts mixing occasionally.

Now add the peanut-sesame-coconut sauce to the mixture. Add tamarind pulp,sugar and salt. Cook it for 5-6 mts by stirring it occasionally.

In a separate pan add oil once the oil is hot add the egg plants and deep fry it till they become soft. Remove it from oil and strain the oil.

Once the gravy starts boiling add the eggplants,green chilies(optional) to the gravy cook it for 10 more mts in low heat.

The delicious Brinjal/Eggplant curry is ready serve. This dish is good with Pulav, Biryani or chapthis.