Prep Time: 20 minutes

Cook Time: 20 minutes

Servings: 2 Servings

Eggplant always elicits mixed responses. There are those who swear by it and those who won’t even mention it. This style of cooking it, in a sesame and peanut gravy gives it the name (til and moongphali) It’s largely inspired by the Hyderabadi bagara baingan. Oil- free and yummylicious.

Ingredients

• Onion: 1 cup (chopped)
• Eggplant: 2 cups (cut into cubes)
• Peanuts: ¼ cup (roasted)
• Sesame seeds: 2 tbsp (roasted)
• Coriander seeds: 1 tbsp (roasted)
• Green chilli: 2 nos
• Tomato: ½ cup (chopped)
• Rock salt: to taste
• Coriander leaves: 2 tbsp (chopped)
• Water: to blend the spice paste 

Method

• Saute onions until light brown. Add salt to the onions while sautéing them without oil, it helps the onions release water and cook easily. If you find the onions sticking to the bottom of the vessel, add a few teaspoons of water to facilitate cooking.
• Keep aside half the sautéed onions and add the eggplant cubes and sauté.
• Sprinkle water and cover and cook until the eggplant is soft.
• In a blender grind roasted peanuts, sesame seeds, coriander seeds until finely powdered.
• Once powdered, add to it the sautéed onions, chopped tomatoes and green chillies and blend into a smooth paste adding water as required.
• Add this paste to the cooked eggplant and simmer for a few minutes.
• Add water to adjust the consistency.
• Serve hot garnished with chopped coriander leaves.

Eating guide

• Food group:vegetables.
• Including peanuts and sesame gives the gravy a rich creamy and smooth texture without the need to add oil, dairy or unhealthy fats.
• Best eaten with millet rotis or steamed Sama or Foxtail millet.

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