Vegetable oil 2 tablespoons
Curry leaves 6
Mustard seeds 1 tablespoon
Whole red Chile 1
Medium white onion, finely chopped 1
Cloves garlic, minced 2
Peanuts, ground to a powder 1/4 cup
Coconut milk 1 cup (15 ounce can)
Baby eggplants, scored and fried 8
Pomegranate concentrate 3 tablespoons
Salt To taste
Pomegranate seeds 1/4 cup fresh
1.Heat the oil in a medium skillet on medium heat. Add the curry leaves, mustard seeds, red Chile and cook, stirring until fragrant, about 2 minutes.
2.Add the onion, garlic and cook until the onions begin to sweat, about 2 to 3 minutes.
3.Add the ground peanuts and cook, stirring continuously until darker in color and become very fragrant, about 2 to 3 minutes.
4.Add the coconut milk, eggplants, pomegranate concentrate, salt and cook, until all the flavors are well combined and the flavors are well blended.
5.Garnish with pomegranate seeds and serve.
Gurjyote Singh Sethi, owner of GJ’s Authentic Indian Kitchen in Surrey, BC. Gurjyote has over 15 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: firstname.lastname@example.org