Anaari Baigan
Serves 4
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tablespoons vegetable oil
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1 |
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1 |
medium white onion, finely chopped
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cup peanuts, ground to a powder
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1 |
cup (15 ounce can) coconut milk |
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baby eggplants, scored and fried
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tablespoons pomegrenate molasses
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Salt to taste |
1/4 |
cup fresh pomegrenate seeds
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Heat the oil in a medium skillet on medium heat. Add the curry leaves, mustard seeds, red chile and cook, stirring until fragrant, about 2 minutes.
Add the onion, garlic and cook until the onions begin to sweat, about 2 to 3 minutes.
Add the ground peanuts and cook, stirring continiously until darker in color and become very fragrant, about 2 to 3 minutes.
Add the coconut milk, eggplants, pomegrenate molasses, salt and cook, until all the flavors are well combined and the flavours are well blended.
Garnish with pomegrenate seeds and serve hot with fresh bread.
I had created this recipe for the Varli Food Festival 2012. Though I forgot to add the onions in the recipe while doing the demo, it still came out very well.
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