2full tbsppeanut butterSmooth or crunchy, or use roasted powdered peanuts
1-2tspcrushed jaggery or sugar
HandfulHandful coriander leaveswashed and finely chopped
Recipe Notes
Wash the aubergines and pat them dry. Take a few drops of oil in your hands and coat it all around the aubergine.
Heat a frying pan, and add a couple of drops of vegetable oil and place the aubergines on the frying pan. The aubergine skin will start getting charred and the flesh will start shrinking over time. Keep turning the aubergine on all it sides so that it roasts evenly. This will take roughly 20-30 minutes. Once done, set them over a plate and take the skin off, cut the tops of the aubergine off. You’ll be left with the mushy flesh of the aubergine.
Heat a deep bottomed pan with oil, add to this the cumin seeds. Roast till aromatic. Now add the ginger, garlic and green chilli, along with the turmeric. Roast until soft.
Tip in the chopped onions and season with salt, stir everything and cook with the lid on until the onions are soft and translucent.
Add the spices, stir for 2 minutes. Now add the aubergine and use the ladle to lightly mash the aubergine.
Bring everything together, season with salt as required. Cover and cook for 5 minutes.
Now add the peanut butter/roasted peanuts and the jaggery/sugar and mix. Cook with lid on for 5 more minutes.
Take off heat, garnish with coriander leaves and serve with rotis.