From Chor Bizarre restaurant in London
Baby aubergine (egg plant) – 8 no.
Chopped onion – 1 large or 2 small
Ginger & garlic paste (or finely chopped) – 2tsp
Oil – for frying
Mustard seeds – ½ teaspoon
Curry Leaves – 6 to10 no.
Peanut butter (no added sugar) – 2 tablespoon
Coconut cream – 3 tbsp
Tahina (sesame seed paste) – 2tbsp
Turmeric powder – ½ tsp
Red chilli powder – ½ - 1 tsp
Tamarind pulp – 2tbsp
Natural yoghurt (whisked) – 2 tbsp
Salt – to taste
Chopped coriander – for garnish
Slit aubergine from the bottom making two deep incisions and fry in medium hot oil till golden colour.
Heat oil in a pan, add mustard seeds; when they crackle add curry leaves, chopped onion and fry till golden colour. Now add ginger and garlic paste and fry till golden brown (2 to 3 minutes). Add turmeric and red chilli powder after a minute add peanut butter, coconut cream and tahina. Cook for another minute and add tamarind pulp, yoghurt and salt.
When the sauce begins to boil add fried aubergine. Reduce heat, cover the pan and cook for 3-4 minutes.
Serve garnished with chopped coriander with Indian bread (naan, parantha).