Aubergine in peanut sauce

Name: Aubergine in peanut sauce
Yield: Serves 4
Cuisine: India
Ingredients: rice or bread, to serve; 15 ml/1 tbsp fresh coriander (cilantro) leaves, chopped; 2 aubergines (eggplants), about 500g/1¼lb; 25 g/1 oz dry-roasted peanuts; 25 g/1 oz desiccated (dry unsweetened shredded) coconut; 50 g/2 oz sesame seeds; 1 large onion, finely chopped; 45 ml/3 tbsp sunflower oil or light olive oil; 5 ml/1 tsp ground cumin; 5 ml/1 tsp chilli powder, or to taste; 2.5 ml/½ tsp ground turmeric; 3 cloves garlic, crushed; 15 ml/1 tbsp tamarind or lime juice; 2.5 ml/½ tsp garam masala; 5 ml/1 tsp salt, or to taste

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

The state of Maharashtra is well known for its vegetarian dishes, which combine simple cooking methods and complex flavours. Both peanuts and sesame seeds add an opulent taste to this dish, Baingan Ki Subzi, and it more than merits its place as a main course.

Ingredients

50 g/2 oz sesame seeds
25 g/1

Asia
India
Maharashtra
Main course
Vegan

Method

In a heavy pan, dry-roast the sesame seeds over a medium heat for 1 minute, until they are just a shade darker. Remove from the heat and leave to cool.
In the same pan, dry-roast the coconut for 1–2 minutes, until it turns a pale creamy