Stuffed Baby Eggplant in Peanut Sesame Sauce

Stuffed baby eggplant in a deliciously thick peanut sesame sauce. No onions or garlic.

• Baby eggplant – 10
• Peanuts – 1/4 cup
• Sesame seeds – 1/4 cup
• Tamarind – ball of 2cm diameter
• Roasted cumin powder – 1 teaspoon
• Dry red chilies – 5
• Coriander powder – 1 tablespoon
• Turmeric powder – 1/2 teaspoon
• Methi dal (coarse ground fenugreek seeds) – 1 teaspoon
• Mustard seeds – 1.5 teaspoons
• Salt – to taste
• Vegetable/mustard oil – 2 tablespoons
• Coriander leaves – for garnishing

View the full recipe at The Steaming Pot →