Sunday, January 17, 2010

Eggplant and chick peas with peanut sauce

Thank you SusanV of fatfreevegan for this dish. I used her recipe but modified it to suit our taste. Here is the original dish

- 1 large eggplant chopped into bite size pieces
- 1 cup cooked chick peas
- 1 onion
- 2 tomatoes
- 1 tsp jeera seeds
- 1 tbsp coriander seeds
- 2 tsp sesame seeds
- 3 red chilies
- 1 tsp tamarind extract
- 1 tsp peanut butter
- 1 tsp tomato paste
- 1 inch ginger
- pinch of turmeric
- 2-3 tsp oil
- salt to taste

1. In a pan roast jeera, coriander, sesame and red chilies till they become golden brown. Once it has cooled grind it to form a coarse powder
2. Pour some oil and fry onions. In a separate vessel boil the whole tomatoes. I just used the microwaved and cooked it until the skin started to separate. It took about 5 minutes.
3. Add the onions, tomatoes the ground powder and all the other ingredients, (except eggplant and chick peas) to the mixer and grind till it forms a paste.
4. Pour some oil and fry the eggplant till it becomes soft. Now add the chick peas and the ground paste. Add salt and let it simmer for about 10 to 15 minutes. If the gravy is very thick add some water.

Garnish with cilantro and serve it hot with rice or roti or a hard crust bread like a baguette.


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