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Baby Potatoes & Baby Brinjal in Peanut Sauce

By Chef Deepa Mhambre Awchat on September 17, 2014

Serves 4

Ingredients

Baby brinjals 5 nos (70 grams)

Baby potatoes 5 nos (50 grams)

Fenugreek seeds ½ teaspoon

Mustered seeds ½ teaspoon

Onion 1 small (60 grams)

(Finely chopped)

Tomatoes 1 small (30 grams)

(Finely chopped)

Curry leaves 5 nos

Chilly powder 2 teaspoon

Turmeric powder ½ teaspoon

Tamarind pulp 2 tablespoons

Roasted peanuts 3 tablespoons

Roasted sesame 1 teaspoon

Seasme oil 3 tablespoons

Sugar ¼ teaspoon

Salt to taste

Sesame (til) oil 3 tablespoons

Water 1 cup (250 ml)

Method

1. Boil and peel baby potatoes and set aside. Make a paste of peanuts and sesame by adding ¼ cup of water.

Set aside.

2. Heat oil in a pan, add mustered seeds, fenugreek seeds and curry leaves. When the seeds crackle, add onion and sauté it until they change colour. Add chopped tomatoes and cook until soft.

3. Add boiled baby brinjals and potatoes and sauté for five minutes. Add one cup of water, chilli powder, turmeric powder and tamarind pulp and bring to a boil.

4. Mash baby brinjals so that the cooked pulp comes out of the outer skin. Mix this pulp in its gravy. Leave the outer cover of brinjals inside. Add salt and sugar.

5. Add peanut paste and sesame paste to it and cook for five minutes.

6. Serve hot with any Indian bread.