Eggplant Sesame

One of my coworkers gave me this recipe; it’s pretty much the regular way to cook ‘baingan’ but you add sesame/til in it.


Ingredients:
1 lb eggplant (the small ones from the Indian store)
1 small red onion
1 tbs garlic ginger paste
2 green chillies
4-5 Curry leaves
1 tsp whole jeera
3 tbs til powder (secret ingredient)
1 tbs coconut powder
I tsp dhania powder


Method:
You cut the eggplants into small cubes. Leave the stems on but remove the leaves around the stems. In a wok, sauté your finely cut onions along with the curry leaves, green chillis and jeera powder. Once the onions turn a mild shade of brown, add the garlic ginger paste. Let this cook for a bit. Add the eggplant, close the lid and let this simmer on a slow flame for 10 minutes. Do not add water, this is a dry recipe, not a gravy.


After 10 minutes, add a generous portion of sesame powder (not whole til seeds), coconut powder and dhania powder. Let it cook again for 5 mnutes. The ‘til’ gives this ‘sabzi’ a unique flavor.


Cooking Time: 15 minutes.