1/4 cup of whole coriander seeds roughly powdered
3 tablespoon oil
1 tablespoon green chili
1 tablespoon chopped cilantro
1/4 roasted peanuts
1/2 teaspoon salt
Wash and broil the eggplant on the top rack of the oven closes to the heating coil, takes about 15 to 20 minutes. When it is cold remove the skin of the eggplant.
In a pan on medium heat dry roast half of the coriander seeds. When brown and an aroma is given out set it aside.
In the same pan heat oil add rest of the powdered coriander seed saute for a few seconds, add green chili, ginger, peanuts, in succession saute add the roasted eggplant, salt mix cover and cook for 5 minutes. Remove cover add fresh cilantro leaves. Serves 2.