Aubergine, Chilli and Peanut Curry to Serve with a Biryani Recipe

Name: Aubergine, Chilli and Peanut Curry to Serve with a Biryani Recipe
Ingredients: 250 gm. aubergines; 1/2 cup oil to fry aubergines; 2-3 tbsp. raw, peeled peanuts; 1 tbsp. white sesame seeds (til); 2 heaped tbsp. desiccated coconut or coconut powder; 1 full tsp. Panch Pooran, Indian Five Spice Mix; 3-4 small, dry red chillies; 8-10 fresh curry leaves (not bay leaves); 4 tbsp. thick, natural yoghurt or dahi. Do not use skimmed milk yoghurt for cooking.; 1/2 inch piece of ginger, peeled and grated or finely chopped; 2-3 cloves garlic, peeled and crushed; 1 large onion, peeled and thinly sliced; Salt to taste; 2 tsp. chilli powder, adjust to taste. This dish is generally made quite hot.; 1 1/2 tsp. coriander powder; 1/2 tsp. turmeric powder; For garnish (optional):; 2 tbsp. chopped mint leaves (12-15); 2 tbsp. chopped coriander leaves

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This dish is from Hyderabad state of India, the home of 'Nawabs'. The Hyderabadi cuisine is very rich, influenced by Mogul cuisine.

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Ingredients

250 gm. aubergines
1/2 cup oil to fry aubergines
2-3 tbsp. raw, peeled peanuts
1 tbsp. white sesame seeds (til)
2 heaped tbsp. desiccated coconut or coconut powder
1 full tsp. <a href="/recipe_display.php?id=10553">Panch Pooran, Indian Five Spice Mix</a>
3-4 small, dry red chillies
8-10 fresh curry leaves (not bay leaves)
4 tbsp. thick, natural yoghurt or dahi. Do not use skimmed milk yoghurt for cooking.
1/2 inch piece of ginger, peeled and grated or finely chopped
2-3 cloves garlic, peeled and crushed
1 large onion, peeled and thinly sliced
Salt to taste
2 tsp. chilli powder, adjust to taste. This dish is generally made quite hot.
1 1/2 tsp. coriander powder
1/2 tsp. turmeric powder
<b>For garnish (optional): </b>
2 tbsp. chopped mint leaves (12-15)
2 tbsp. chopped coriander leaves