|2||tablespoons vegetable oil|
|1||tablespoon mustard seeds|
|1||whole red Chile|
|1||medium white onion, finely chopped|
|2||cloves garlic, minced|
|1/4||cup peanuts, ground to a powder|
|1||cup (15 ounce can) coconut milk|
|8||baby eggplants, scored and fried|
|3||tablespoons pomegranate concentrate|
|Salt to taste|
|1/4||cup fresh pomegranate seeds|
- 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.
- Add the onion, garlic and cook until the onions begin to sweat, about 2 to 3 minutes.
- Add the ground peanuts and cook, stirring continuously until darker in color and become very fragrant, about 2 to 3 minutes.
- Add the coconut milk, eggplants, pomegranate concentrate, salt and cook, until all the flavors are well combined and the flavors are well blended.
Garnish with pomegranate seeds and serve.
Gurjyote Singh Sethi, owner of GJ’s Indian Kitchen 152 street and 96 avenue, Surrey ,BC. Gurjyote has over 16 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: firstname.lastname@example.org