Recipe is best prepared close to serving time. This recipe is not suitable to freeze or microwave.
Ingredients:
2 large (700g) eggplants, thinly sliced
oil for deep-frying
2 tablespoons oil, extra
2 large onions, sliced
1 teaspoon yellow mustard seeds
1 teaspoon black mustard seeds
2 tablespoons sesame seeds
½ cup sultanas
1/3 cup chopped salted roasted cashew nuts
½ teaspoon chilli powder
1 teaspoon ground turmeric
2 teaspoons besan flour
2 teaspoon sugar
2 tablespoons lemon juice
1/3 cup plain yogurt
2 tablespoons coconut milk
Procedure:
- Deep-fry eggplant slices a few at a time in hot oil for about 2 minutes or until lightly browned, drain on absorbent paper; keep warm.
- Stir in sesame seeds, stir over medium heat for about 1 minute or until seeds are golden.
- Stir in sultanas, nuts, chilli powder, turmeric, flour and sugar, stir over medium heat for 2 minutes.
- Stir in juice, yogurt, and coconut milk, bring to boil, reduce heat, simmer, uncover for 3 minutes. Serve onion mixtures with eggplants. Serves 4.
