INGREDIENTS
8
baby aubergines
85 gs
skinned peanuts coarsely ground
2 tbsps
flour in a pan until aromatic and lightly golden
1 tbsp
ground coriander seeds
1 tbsp
ground cumin seeds
1/4 tsp
asafoetida
4 large cloves
garlic
2 tsps
ginger
1/2 tsp
chilli powder
50 gs
coriander
2 tbsps
tomato ketchup
1 tsp
salt
2 tsps
sugar
3 tbsps
any cooking oil
1/8 tsp
bicarbonate of soda
1 tbsp
any cooking oil
1/2 tsp
mustard seeds
1/2 tsp
cumin seeds
1/4 tsp
asafoetida
200 gs
tomatoes
200 mls
water
5
curry leaves optional
1/4 tsp
turmeric
1/4 tsp
chilli powder
1 tsp
salt
1 tsp
sugar
1 serving
onion to serve
1 leaves
coriander to serve