Ingredients
:
6 tbsp oil
2 Ib / 900 g baby eggplants
(aubergines)
2 onions, chopped
2 garlic cloves, chopped Thumb-size
piece ginger, peeled and chopped
2 red chili peppers, deseeded and
chopped
2 tsp coriander seeds 1 tsp cumin seeds
1 tsp mustard seeds
2 tbsp desiccated coconut 1 tbsp tamarind
paste
3 tbsp tomato paste (puree) Salt and
pepper
12 green beans, halved
1 3/4 cups / 200 g peanuts, chopped
Method
:
Prep and cook time: 40 min
- Heat the oil in a wide pan and gently cook the whole eggplants (aubergines) until tender. Do not allow them to brown.
- Remove the eggplants from the pan and set half aside. Scoop the flesh from the other half and set aside.
- Cook the onions very gently until soft but not brown then add the garlic, ginger, chili, coriander seeds, cumin seeds and mustard seeds and cook for 2 minutes.
- Stir in the coconut, tamarind paste and tomato paste (puree) and cook for 2 minutes.
- Add the chopped eggplant flesh and half a cup of water, season with salt and pepper and simmer very gently, stirring from time to time, for 20 minutes. Add a little more water during cooking if needed. 6. Meanwhile, blanch the beans in boiling salted water for 3 minutes and add to the pan.
- Lightly toast the peanuts in a dry pan and add to the curry. Return the whole eggplants to the pan, heat though and serve.