Ingredients
4 medium eggplants
3 tablespoons sesame seeds
3 tablespoons peanuts
1 onion, finely chopped
2 tomatoes, chopped
1 teaspoon mustard seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 tablespoon tamarind paste
2 tablespoons cooking oil
Method
1. Start by roasting the eggplants over an open flame or in the oven until the skin is charred. Let them cool before peeling and chopping into small pieces.
2. In a pan, heat the cooking oil and add the mustard seeds. Once they start popping, add the chopped onion and sauté until golden brown.
3. Toss in the chopped tomatoes and cook until they become soft. Mix in the turmeric powder, red chili powder, and tamarind paste. Stir well.
4. Grind the peanuts and sesame seeds together into a coarse powder. Incorporate this into the pan and mix thoroughly.
5. Finally, add the chopped eggplant. Stir until the eggplant is coated with the sauce. Cook for a few more minutes and serve warm.
You may also be interested in the following websites:
www.horselife.org
www.cheeseofchoice.org/
www.allsnowmobiles.com/
www.allmotorcycles.online
