Aubergine in peanut sauce

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

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