10 – 12Eggplants– small Indian variety (make a ‘+’ on the rear end and leave them whole) (or 3 medium Japanese – chopped into 2″ pieces)
1Red onion– medium, chopped
1tspChili powderRed – (adjust as per taste)
2tbspAlmond butter– (if you don’t have this, soak 2tbsp almonds in warm water and then grind it to a smooth paste)
2tbspsCilantro– finely chopped
For Masala paste:
1Red onion– small, chopped
4 ~ 5clovesGarlic
2 – 3Plum Tomatoes– medium, chopped
Heat 2tsp oil in a saute pan and add all the ingredients for masala paste. Cook on medium flame until onions turn translucent and tomatoes are mushy. Cool for a little bit and then grind this to a smooth paste.
Heat 2tbsp oil in a pan, add onions and cook until lightly browned around the edges. Add eggplants and cook covered until they start to get tender, about 10-12 minutes.
Add chili powder, ground coriander, cumin, turmeric and cook for 1 minute.
Next add the ground masala, almond butter and salt. Add water if the gravy seems too thick. Cover and cook for another 5-7 minutes until eggplants are completely cooked.