A simple yet tasty eggplant preparation using spicy peanut powder. If serving kids then use the red chillies accordingly.
For tadka: 1 Tbsp oil, 1 tsp mustard seeds, 1 tsp chandal / split chickpeas, 1 tsp urad dal / blackgram, 1 tsp cumin seeds, few curry leaves, 1/4 tsp turmeric powder
1 onion - sliced
1 tomato - diced
6 baby eggplants - Stalks removed and thinly sliced
Salt to taste
To toast and grind*:
1/4 cup peanuts
2 Tbsp grated dry coconut
4 - 6 Red dried chillies (or as preferred)
* Use peanut powder instead.
Heat oil in a pan and add the tadka ingredients in the order mentioned. When mustard seeds start to pop and the dals turn reddish, add onion. Fry until translucent and add tomatoes. Cook until the tomato pieces turn mushy and then add the eggplants. Continue cooking until eggplants are done. Then add the salt and peanut powder. Mix well and cook for 2 - 3 minutes more and turn off the stove.
This is going to Kalyani's Healthy Lunchbox Ideas event, hosted by Priya Suresh this month with the theme "Eggplants".