Eggplant in Almond sauce
 
 
Ingredients
  • Small eggplant whole- 10
  • Almond with skin, soaked in water- ½ cup
  • Ground pepper- ¼ tsp
To roast:
  • Oil- 1 tbsp
  • Ginger, chopped- 2 inch slice
  • Garlic, chopped- 3 cloves
  • Coriander seeds- 1 tbsp
  • Cumin seeds- ½ tbsp
  • Dry red chili whole- 2 or 3
For cooking:
  • Oil- 2 tbsp
  • Bay leaves- 2
  • Cardamom whole- 3
  • Cloves, whole- 3
  • Cinnamon, whole- 2 inch slice broken to small
  • Onion, chopped- 2 , large
  • Yogurt- 4 tbsp
  • Cilantro, chopped- 2 handful
  • Salt- to taste
Instructions
  1. Soak almonds in water for 30 minutes or more.
  2. Use whole small eggplants, using a small knife make a slit on each eggplant. Make sure you don't make the slit deep.
  3. Season the eggplant with ¼ tsp ground pepper and salt.
  4. Place a large cooking pan over medium heat, add the seasoned eggplant in it, add ¼ cup water and cook covered till eggplant are just tender. Don't over cook it as we'll be cooking it with the almond sauce later.
  5. Once the eggplants turn tender, transfer to a bowl and keep aside.
To roast and grind:
  1. Heat a small pan, add oil and add all the above mentioned ingredients to roast into the oil.
  2. Saute till ginger and garlic turns light golden in color.
  3. Remove from heat and let cool down a bit.
  4. In a blender, add the roasted spices along with the soaked almonds (I didn't remove the skin, if you want peel off the skin), add some water and grind it to a smooth paste. Keep aside.
Making almond eggplant:
  1. Heat a large non-stick cooking pan over medium heat.
  2. Add 2 tbsp oil, add cardamom, cloves, bay leaves and cinnamon to the oil, saute for a couple of seconds.
  3. Add onions, 2 pinches of salt and cook covered till onions turn tender.
  4. Add the ground almond paste to the cooked onions.
  5. Add the yogurt as well to the pan.
  6. Add some water to thin down the sauce and cook for a few minutes.
  7. Now, add the cooked eggplants into the almond sauce and cook covered for 10 to 15 minutes.
  8. Add salt according to your needs.
  9. If the sauce thickens, add some water and cook.
  10. Occasionally, pour the almond sauce over the eggplants.
  11. We need the eggplants to be in shape so don't over cook it in the sauce as it will fall apart.
  12. Taste, add more salt, ground pepper if required.
  13. Garnish with cilantro, cook for a second and remove from the heat.
  14. Keep aside covered for 5 minutes.
  15. Serve in a bowl, and garnish with whole almonds.
  16. This can be served with rice or roti.
Notes
Make this same dish with chicken instead of eggplant, I've tried it and it tasted delicious :)
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/eggplant-in-almond-sauce/