Lavanya's Eggplant with Peanut Butter

Cut the indian baby brinjals into quarters - lengthwise.
Marinate it with salt, turmeric and chilli powder for 20 - 30 minutes.


Heat some oil in kadai and add finely chopped onion.
When onion is bit brown add tomato. For 2 big onions add only 1 tomato.
When tomatoes are mushy add the marinated eggplant and adjust seasoning.
To this add 1 tablespoon peanut butter. Fry everything nicely until oil separates.

Grace Aunty's Eggplant

Ingredients

1. 10 baby eggplants
2. 2 tbsp Grated Coconut
3. 2 tbsp Roasted Dalia (hurigadale in kannada)
4. 2 tbsp Sesame Seeds
5. 1 tbsp Jeera
6. 1 tbsp Coriander Seeds
7. 1/2 big Onion
8. 1 Garlic (whole)
9. 6 Green Chillies

Dry fry all the above and grind with:

• 1/2 tsp Chilli Pd
• 1/4 tsp Turmeric
• Salt

Slit the eggplants and fill them with the ground masala.

Heat oil in a wide pan and season with mustard, 1/2 onion.

Add the eggplant and cook for some time.

Add the juice of 1 lemon size - Tamarind  and cook till oil seperates.

Tips: Can substitute eggplant with Tomato or Capsicum.