A delicious preparation of the the popular hyderabadi recipe, has the eggplants flavored with sesame and peanuts cooked in a tangy tamarind gravy.This is a very popular accompaniment with Hyderabadi Biriyani

Serves: 4

Ingredients

• 10 -12 Small Eggplants or 2 large eggplants
• 1/2 cup finely chopped onions
• 2 green chillies 
• 1 inch piece of ginger
• 3 cloves of garlic
• 1 cup of tamarind water
• 1 teaspoon red chilli powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon mustard seeds
• oil for cooking
• salt to taste

To make into a paste

• 3 tablespoons roasted sesame seeds
• 3 tablespoons roasted peanuts

Method

Slit the eggplants into quarters without removing the stem. Heat 2 tablespoons or more oil in a pan and shallow roast the eggplants until tender, cooked and browned. Keep aside. To ease the cooking process you can sprinkle some water and cover the eggplants while they get roasted. 
If using large eggplants, cut the them lengthwise of one inch thickness and 2 inches in length. 

Make a smooth paste of sesame seeds and peanuts. Keep aside.
Make a paste of onion, garlic, ginger and green chillies. Keep aside
 

Heat 2 tablespoons of oil in a pan; add mustard seeds and allow it to crackle; then stir in the onion paste and saute until well roasted and begins to change color. Add the peanut and sesame paste, turmeric powder, garam masala, red chilli powder, cumin powder, coriander powder, salt and the tamarind pulp. Add 1.5 cups of water and allow it to boil. Add the sauted eggplants and simmer for 5 minutes. Turn off the heat and serve warm with  Hyderabad Biriyani or Steamed Rice.