Priya's Cookbook

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• Roast sesame seeds and the coconut.
• Grind it with the roasted peanuts and the rest of the ingredients under paste.
• Wash eggplants. Keeping the stems intact, make 2 large slits like a + to divide eggplant into four.
• Heat oil in a pan, add green chilies, onions and fry until light brown.
• Add the eggplant and the turmeric powder. Stir fry for about 2 minutes.
• Add the ground paste, salt and little water.
• Check seasoning and re season if required. Once the gravy boils, reduce heat.
• Cover and cook until eggplants are tender and gravy is thick.