Baby Potatoes & Baby Brinjal in Peanut Sauce

By on September 17, 2014
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Serves 4

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)

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.

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