Ingredients
- 10 - 12 Eggplants - small Indian variety (make a '+' on the rear end and leave them whole) (or 3 medium Japanese - chopped into 2" pieces)
- 1 Red onion - medium, chopped
- 1 tsp Chili powder Red - (adjust as per taste)
- 1 tsp Coriander Ground
- ½ tsp Cumin Ground
- ½ tsp Turmeric
- 2 tbsp Almond butter - (if you don't have this, soak 2tbsp almonds in warm water and then grind it to a smooth paste)
- to taste Salt
- 2 tbsps Cilantro - finely chopped
For Masala paste:
- 1 Red onion - small, chopped
- 4 ~ 5 cloves Garlic
- 2 Ginger "
- 2 - 3 Plum Tomatoes - medium, chopped
Instructions
- 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.
- Garnish with chopped cilantro and serve.
Notes
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