Ingredients:

• 7-8 baby eggplants

• 1 onion

• 1 inch ginger

• 4 cloves garlic

• 1-2 green chilis

• 3 potatoes

• 1 branch curry leaves

• ⅓ cup peanuts

• 3 tablespoons toasted sesame seeds

• 1 teaspoon mustard seeds

• 1 teaspoon cumin seeds

• 1 teaspoon red chili powder

• 1 teaspoon coriander powder

• ½ teaspoon turmeric

• 1 teaspoon garam masala

• 1 teaspoon salt

• ½ cup chopped cilantro

• 2-3 cups of water

• cooking oil

Recipe:

1. f you’re using raw peanuts (which I highly recommend) is to roast them on the stove or toaster oven.

2. Once they are brown around the edges blend with your toasted sesame seeds. Add ½ tablespoon of oil and water if needed.

3. Lightly roast your eggplants either on a gas stovetop or in the oven. I prefer the stove top because it gives it the perfect smokey flavor, but you will need to have a gas stovetop with a flame.

4. On medium heat, place your eggplant directly on the rack above the flame. You won’t need to roast it for more than 5-10 minutes because unlike bharta you don’t want it to be too soft. You can cut your eggplant into four long pieces and set aside.

5. Next, chop your onion, potatoes, green chili, ginger, and garlic.

6. Grab a large pan or pot and add some cooking oil. When warm, add your green chilis, curry leaves, mustard seeds, and cumin seeds. Cook this for about 2 minutes or until your mustard seeds start popping.

7. Add in you onions, ginger, and garlic. Cook this for another 2-3 minutes or until your onions are translucent.

8. Add in all your spices. Mix everything together and cook on low-medium heat for just 1-2 minutes.

9. Add in your potatoes and your 2 cups of water and cook until your potatoes are cooked, for about 10-12 minutes.

10. Once cooked, add in your blended peanut mixture and chopped cilantro (save some on the side to garnish).

11. Bring your curry to a simmer and add in your eggplants. Cook for another 5-10 minutes then top with your cilantro and enjoy!