• 2 tablespoons vegetable oil
• 6 curry leaves
• 1 tablespoon mustard seeds
• 1 whole red chile
• 1 medium white onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup peanuts, ground to a powder
• 1 cup (15 ounce can) coconut milk
• 8 baby eggplants, scored and fried
• 3 tablespoons pomegranate molasses
• Salt to taste
• 1/4 cup fresh pomegranate seeds

Heat the oil in a medium skillet on medium heat.

Add the curry leaves, mustard seeds, red chili and cook, stirring until fragrant, about 2 minutes.

Add the onion, garlic and cook until the onions begin to sweat, about 2 to 3 minutes.

Add the ground peanuts and cook, stirring continuously until darker in color and become very fragrant, about 2 to 3 minutes.

Add the coconut milk, eggplants, pomegrenate molasses, salt and cook, until all the flavors are well combined and the flavours are well blended.

Garnish with pomegrenate seeds and serve hot with fresh bread.

by Pak101.com (few years ago!) / 754 views