Maharashtrian Peanut Sesame Eggplant Curry with Sorghum Flatbread
This simmered dish pairs eggplant, cubed with peanut powder, sesame seeds and sorghum roti, ready to eat. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
100g sorghum roti (jowar roti), ready to eat275 kcal
Cooking instructions
ginger garlic pasteneutral oil
Make the curry base: heat 1 tsp oil in a small pan over medium heat. Add ginger garlic paste and cook 30 seconds until fragrant.
eggplant
Add eggplant and a pinch of salt. Saute 4-5 minutes until the edges start to soften.
eggplantpeanut powder (ground roasted peanuts)sesame seedstamarind concentratered chili powder
Stir in peanut powder, sesame seeds, and red chili powder. Cook 30 seconds, then add tamarind concentrate and 120 ml water. Simmer 8-10 minutes until eggplant is tender and the gravy thickens.
jaggery
Finish with jaggery and adjust salt. Keep warm.
sorghum roti (jowar roti)
Warm the sorghum roti on a dry skillet 30-45 seconds per side.
sorghum roti (jowar roti)
Serve the curry with the warm sorghum roti.
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