Ingredients
For the aubergine (baigan) & pardon chilli:
115 gm pickle paste
40 gm honey
Lemon juice to taste
Salt as required
35 gm mustard paste
For the peanut chutney:
120 gm shallots
55 gm peanuts
20 gm channa dal
10 gm curry leaves
55 gm tomato
20 gm chilli powder
Salt as required
20 gm tamarind pulp
55 ml oil
Preparation
For the aubergine (baigan) and pardon chilli: Slit baby aubergine into four quarters and keep the stem on. Marinate the aubergine and pardon chilli in pickle paste, honey, lemon juice, salt, mustard paste and set it aside for six to eight hours. Cook the Aubergine and pardon chilli in oven or tandoor for 165 degree C for 10 minutes and serve it with peanut chutney, pickled onions and micro herbs.
For the peanut chutney: Take oil in the pan, add channa dal, curry leaves, shallots, roasted peanuts and sauté it well on a small flame till shallots are cooked. Add chilli powder, salt, tamarind and cook it well. Lastly, add fine chopped tomatoes and cook further. Once it is cooked, cool it down, adjust the taste and later on make a fine paste in blender.
