Baby Aubergine Peanut Masala Curry

Peanut Masala Mixture

In a large bowl, mix:

80 g peanuts, dry roasted, skin on
2 tbsp toasted gram (chickpea) flour

Crush together.

Add:

½ heaped tsp salt
½ tsp turmeric
1 tsp ground cumin
1 tsp coriander
1 tsp chili powder
2 tbsp tomato puree
1 tbsp oil
2-4 tbsp water

Mix until a paste forms.

Cut crosses in the bottom of:

500 g baby aubergines

Fill the aubergines with the peanut mixture. 

In a hot skillet, put:

2-3 tbsp ghee

Fry aubergines 5-10 minutes, turn half way through, until golden and softening

Then cover and cook on medium low for another 10 minutes. 


In a wok, add 1 tbsp of oil. 

Fry:

1 tsp cumin seeds
a small handful of curry leaves

Add: 

2-3 onions (Depending on size), thinly sliced. Fry until lightly golden. 

1 tbsp ginger garlic paste
2 tbsp tomato puree
½ tsp salt
1 tsp garam masala

Turn off the heat.

Add 3 tbsp coconut cream, stir in.
Add 100 mL of water

Turn the heat back on, add the aubergines in and coat them in the sauce.

Cover the wok and simmer on medium-low heat for 20 minutes, until the aubergines are fully tender. 

Serve and enjoy!