South Indian Eggplant (Aubergine) Curry Recipe

Ingredients

• 1/2 cup dry coconut powder
• 3 tablespoons white poppy seeds
• 3 tablespoons sesame seeds
• 2 tablespoons cumin seeds
• 4 tablespoons channa dal, roasted
• 1/2 cup roasted peanuts
• 12 small eggplants, about the size of an egg
• 1/4 cup oil, plus
• 2 tablespoons oil
• 1 teaspoon cumin seed
• 1 teaspoon mustard seeds
• 1 cup onion, chopped
• 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder, to taste
• 2 teaspoons kosher salt
• 2 cups fresh tomatoes, peeled seeded and chopped
• 1 1/2 cups water
• 2 teaspoons garam masala
• 3 tablespoons fresh coriander, chopped