This recipe was sent to me directly by a friend from India. It is a traditional dish that was handed down to her by her great-grandmother.
Origins
Apparently, this is a very old recipe from Bangladesh and was created to be a fully fledged vegetarian dish that is quick and easy to prepare.
Ingredients
- Large, round aubergine – 500 gms;
- Fenugreek seeds – 1 tsp;
- Bay leaves – 2;
- Peanuts (peanuts) – 1/2 cup;
- Cumin powder – 2 tsp;
- Shredded coconut – 1/2 cup;
- Shredded ginger – 2 tbsp;
- Green chillies (whole) – 3-4;
- Oil – 2 tbsp;
- Salt and turmeric powder – to taste;
Preparation
- Pressure cook the aubergines for 15 minutes.
- Drain the aubergines and remove the seeds, then mash them with a strainer.
- Heat the oil in a heavy-bottomed pan.
- Add the fenugreek seeds and bay leaves until the seeds crackle.
- Saute the peanuts for 2-3 minutes. Add the crushed aubergines and mix well. Add the salt and turmeric and mix well.
- Cook over a medium heat for 10 minutes, stirring occasionally.
- Add the cumin powder and ground coconut and mix well. Let it cook for another 10 minutes, stirring occasionally, so that it does not stick to the bottom.
- Add the green chillies, chopped ginger and stir for a further 2 minutes.
- Serve with hot steamed rice!
Acknowledgements
A big thank you from our whole community to my friend in Mumbai.
