Eggplant in hyderabadi gravy- baigan ka salan - Gluten Free

 Ingredients:

1. Eggplant                                               -    6 long

2. Premade pressure cooker   gravy        -    1 cup

3. Sesame seeds                                       -   2 tsp

4. Dry coconut                                          - 2 tsp

5. Peanuts                                                  -1  Tbsp

6. Dry Red chillies                                    - 2 

7.Tamarind paste                                        -1 Tbsp

8. Sugar                                                      - 1 tsp

9. Salt                                                         - 1 tsp

10. Oil                                                        - 2 cups to fry eggplant.

11. Water                                                   - 2 cups

12. Cilantro                                               -1 Tbsp (chopped finely)


Method:

1. Turn on the stove and dry roast dry red chillies, peanuts, sesame seeds and coconut powder till coconut turns light golden in color and a nice aroma fills the room.Cool them. Grind them together with 1/2 a cup of water in a fine paste and keep them aside.

2.  Dissolve tamarind in 1/2 a cup of water and sugar and keep it aside.

3. Wash and dry pat the eggplants with kitchen towel and cut them into 1 inch pieces.

4. Heat the oil in the wok.  Fry the eggplant pieces few at a time till golden in color at the edges in hot oil.take them out and put them on the tissue paper so that the excess oil is removed.

5. In another pan, take 1 cup of pressure cooker gravy and add the sesame , dry red chilli, coconut and peanut paste.  Saute it fot 1 to 2 minutes. Now add the remaining 1 cup of water  to the gravy and the it come to a boil.Turn down the stove to low and add tamarind sugar paste and let it cook for 3 to 4 minutes.
6. Add salt to taste.

7. Place the fried eggplant on a platter and cover it with the gravy.

8. Garnish it with  cilantro  and serve with hot basmati rice or nan .