By Dr.Sirisha Potluri;
Ingredients;
Egg plants 4-5— Chinese/ Japanese or Italian or black beauty..
onions 2-3 medium size
tamarind paste 1tbs
red chilli powder
turmeric
4-5 cloves of garlic
1tsp date sugar
sesame seed powder 1tbs
peanut powder 1tsp(optional)
curry leaves ,moringa leaves
fenugreek seed powder 1 -2 tsp(this gives so much taste and flavor to this recipe,if you add more curry will become bitter ,so beware of the quantity)
Procedure
Cut eggplant into big pieces.. and pressure cook in instant pot for 7 minutes with salt, chilli powder, turmeric and tamarind paste.
After natural release..in sauté mode,add sesame seed powder and peanut powder and mix up well.
to save time while eggplant is cooking ,we can do a dry thalimpu/thadkha/tempering.. with cumin seeds,mustard seeds,black gram split and onion slices and curry leaves,garlic cloves,fenugreek seed powder and some moringa leaves (if available),once onions are sauteed good and become translucent add this mixture in the egg plant curry and mix well and add thinly diced cilantro.
