Chef Kumar’s modern interpretation of Indian food – the light, delicate flavours and generous use of fresh, aromatic spices have become Chef Kumar’s signature.
Ingredients
• 2 tbsp Coriander Powder
• 8 Baby Eggplant
• 2 Banana Chillies
• 2 tbsp Tamarind Pulp
• 2 Medium Spanish Onion
• 10 pcs Curry Leaves
• 1 tbsp Ginger Garlic Paste
For Masala:
• 50 Peanut
• 25 Sesame Seeds
• 20 grams Desiccated Coconut
• 4 Pieces Green Chilly
Powdered Spices:
• 2 tbsp Coriander Powder
• 1 tbsp Kasmiri Chilli Powder
• 2 tsp Turmeric
• 2 tsp Panch phoran Masala
For Garnish:
• Ginger julienne
• Fried Curry Leaves
Preparation
To Make Masala:
• Grind the Peanuts, sesame, coconut and the green chilli with a bit of water. Make it to a smooth paste and set aside.
• Slit the bottom of the eggplant into quarters and apply a bit of salt and turmeric only 20-30 min before cooking.
• The Banana Chillies can be cut into 1 inch discs.
Method:
• Heat Oil and add the Panchphoran masala and sliced onions.
• Cook till onions are golden brown
• Add the Ginger and Garlic Paste and cook for a further minute
• Add a couple of tablespoons of water and add the powdered spices.
• Cook for a further couple of minutes
• Add the tamarind pulp, ground masala paste and 1 litre of water and cook for 20 minutes on slow heat
• When the sauce has been cooked well, add the eggplant and cook well. Add the banana chillies 5 minutes before taking of the fire. They do not need to be cooked for too long.
Kumar's tip
• To get a smooth paste, do not add too much water at one go.
• To get some extra flavour saute the eggplant in oil to seal the skin and then cook in the sauce.
• For increasing the heat and sharpness, slit a green chilli and throw it in the mix towards the end with some fresh curry leaves.