(2 servings)

eggplant 1 large
roasted peanuts (no salt) 4 tablespoons
coconut flakes 3 tbsp
sesame 2 tsp

black mustard seeds 1 tsp
curry leaves 6 pcs.
ground cumin 1/4 tsp
ground coriander 0.5 tsp
ground paprika 0.5 tsp
garam masala 1/4 tsp
turmeric 1/4 tsp
garlic to taste

water 1 glass

Cut the eggplant into large cubes or slices. Fry coconut and sesame in a dry pan until golden brown. In a blender beat the peanuts, sesame seeds and coconut until crumbly. Heat oil in a frying pan, add eggplants and fry until half cooked over medium heat (5-7 minutes). Add spices to the eggplants and another 1 tbsp. oils. Stir and fry for 2-3 minutes. Add nut and sesame crumbs. Add 1 glass of water, salt. Stir and simmer over medium heat for 10-15 minutes.