Pangara Bengan

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the aubergines (eggplants) almost in half, taking care not to cut all the way through, and leaving the stalks on.

Step 2

Roast the coconut, coriander, sesame seeds, cumin and peanuts in a nonstick pan or wok for 3-5 minutes.

Step 3

Allow to cool and transfer to a food processor or spice grinder, add the chilli powder , garam masala, fennel, tamarind, ginger and garlic and grind to form a paste.

Step 4

You may have to add a few tablespoons of water in order to bring the mixture together.

Step 5

Heat the oil in a wok, add the aubergines (eggplants) and cook them for 3 minutes or until the skins soften.

Step 6

Add the spice mix and cook until the paste forms a ball.

Step 7

Add 1 cup (250ml/8fl oz) of water to the wok, bring it to the boil, reduce the heat and simmer, covered, for 30 minutes or until the aubergines (eggplants) are soft.

Step 8

Remove the lid from the wok, add the salt and sugar and cook for 10 minutes or until the oil separates from the sauce mixture.