AUBERGINE IN A CREAMY PEANUT SAUCE

Preparation Method :

• In a small pan, gently dry roast the coriander seeds until they turn a light brown.
• Add the sesame seeds and coconut to the pan and dry roast these until the coconut is golden. Add to the coriander seeds.
• Toast the peanuts. Add the peanuts to the seeds and coconut and whizz to a fine powder.
• Heat half the oil in a large saucepan. Add the onion and the ginger.
• When the onions turns golden brown, spoon into a blender, leaving the oil and add the groundnut powder and a cup of water. Blend until smooth.
• Pour the remaining oil into the pan and add the remaining whole spices.
• When the fenugreek seeds have browned, add the aubergines and pour in the onion paste with 1 cup of water, salt, turmeric, chilli powder and sugar.
• Cover and cook gently for about 15 minutes or until the aubergine is soft.
• Add the tamarind and adjust seasoning and sugar to taste, serve sprinkled with chopped coriander.