Name: Eggplant in Peanut Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 12 small, round eggplants, cut into inch-long, thin slices. If you can't find this, Japanese eggplants would be a good substitute. (To keep the eggplant slices from discoloring as you cut them, immerse them in water. ); 1 tsp cumin seeds; 1 medium red onion, sliced; 4 cloves garlic, crushed and chopped; 1-inch piece of ginger, sliced; 2 tbsp coriander leaves; 1/4 cup raw peanuts; 2 tbsp cashew nuts; 1 tbsp sesame seeds; 1 tbsp tamarind paste; 1 tbsp coriander powder; 2 tsp garam masala; 1/2 tsp cayenne pepper; 1/2 tsp turmeric; 1 tbsp kasoori methi or dry fenugreek leaves; 1 tsp sugar or jaggery; Salt to taste