Inspired by my own post earlier today, I made this nice curry for dinner with hot, steaming fulkas and ghee. Slice Japanese eggplants on a bias, and deep fry. Slice potatoes and deep fry and set aside. I made the same base and used the two veggies for the two people in the household. Soak tamarind (about the size of a lemon) in warm water. For the curry, in a pot, heat some oil, add a handful of whole, raw peanuts, one red chilly, a handful of sesame seeds, a handful of fresh (frozen) coconut, a big pinch of cumin seeds, a big pinch of methi seeds, and roast on a low flame until sesame seeds are golden brown. Let cool on a plate for a bit, and then grind coarsely. Add Water and make a somewhat fine paste (not super smooth). Now, wipe the same pan, and add some more oil (3/4 of a tbsp should be enough). Add mustard seeds, Curry leaves, hing, turmeric powder, red chilli powder and coriander powder, and the peanut paste. Stir constantly to avoid burning (it will stick a bit). Add a little bit of water and keep stirring till it feels like oil is separating (it won't be like onion garlic and tomato masalas, but you want it to be well cooked). Add some gud (about 1 to 2 tbsp, depending on taste), and the tamarind paste to the curry. Add salt and more water, and simmer. Right before serving, add the cooked veggies, simmer just a bit longer, garnish with Cilantro and serve hot.
I had been craving this for a while, and the recipe turned out great. Dry roast about 1/2 cup of peeled peanuts. Add about 1/4 cup or less of sesame seeds. Once roasted, set aside. Also roast about 3/4 cup of fresh (frozen) coconut, two-three de-seeded kashmiri chillies, and a handful of whole coriander seeds. Set the mixture aside. Wash and dry baingan, and make slits while still keeping the tops. Also peel and make wedges from a couple of potatoes. In a pan, heat some oil (you need more oil), add the baingan and the potatoes, and let them cook. Take the potatoes out once they are brown, but let the baingan cook until they are almost done (and wrinkly on top). Take them out and set them aside. Meanwhile, finely dice an onion. In the same pan, add mustard seeds, jeera, curry leaves, ginger garlic paste and chopped onion. Saute until the onion is lightly brown. In the meantime, make a paste from the dry ingredients (peanuts, etc.). Now add turmeric powder, red chilli powder and a bit o
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