Maharashtrian Eggplant
Serves 430 mins prep20 mins cook
Cooking adorable eggplants Maharashtrian style with a flavorful masala made from coconut, roasted peanuts, onion, ginger, raisins, and tamarind. Additional seasonings include mustard seeds, asafoetida, curry leaves, and garlic chutney, tempered in coconut oil. The eggplants soak in the spices to enhance their taste, and chapati dough is prepared for a complete meal.
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Instructions
1: Temper mustard seeds, asafoetida, and curry leaves in coconut oil. 2: Cook the eggplants in the tempered oil. 3: Mix in the prepared masala with coconut, peanuts, onion, ginger, raisins, and tamarind chutney. 4: Cook until the vegetables are tender and flavors blend. 5: Refrigerate the chapati dough for use the next day if not using it immediately.View original recipe