Aubergines In Thick Gravy

Ingredients 

• 4 medium brinjals, sliced vertically
• 1/2 teaspoon fennel seeds
• 2 teaspoons cumin seeds
• 2 teaspoons scraped fresh coconut
• 2 teaspoons roasted peanuts
• 2 green chillies
• 2 teaspoons chopped fresh mint leaves
• 2 teaspoons oil
• A pinch of asafoetida
• 1 teaspoon mustard seeds
• 1/4 teaspoon fenugreek seeds (methi dana)
• Chopped fresh coriander leaves for garnish

Method

1. Heat a non-stick pan. Add fennel seeds, cumin seeds, coconut and peanuts and saute for a minute.
2. Remove and allow to cool. Blend the mixture with green chillies and mint leaves with water to a smooth paste.Heat oil in a non-stick pan. Add hing, mustard seeds and methi seeds and saute till the seeds crackle.
3. Add the ground paste and cook for two to three minutes. Add the brinjals with little water and cook on low heat till the brinjals get cooked. Serve hot garnished with coriander leaves.