At Mughal banquests, this dish was an accompaniment to the many meats and biryanis on offer!
3 tbsp pure ghee
5 curry leaves
2 whole red chillies
2 tbsp cumin seeds, roasted and ground
5 garlic cloves, peeled
1 tsp red chilli powder,
1 tsp sesame seeds
2 tbsp freshly grated coconut
2 tbsp ground coriander
1 1/2 tbsp peanuts, roasted and ground
2 tbsp tamarind, deseeded, soaked and made into paste
salt to taste
1. Wash and cut the aubergines into quarters.
2. Heat the pure ghee in a pan and add the curry leaves, red chillies, cumin seeds and garlic. Cook for a minute, add the aubergines and stir.
3. Season with some salt and add red chilli powder, sesame seeds, coconut, coriander powder and ground peanuts. Cook for about 10 minutes on a low heat until the aubergines are tender. Add the tamarind paste and stir it in for a few minutes.
4. Serve hot, with roti, dal and salad!