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Ingredients
US|METRIC
3 SERVINGS
- 1/4 cup coconut (chopped, I used frozen coconut)
- 1/8 cup chopped coriander (~ Cilantro Leaves)
- 1 clove (While I type this post I realized I should have used the spice clove and not garlic clove which I used.. 🙁)
- 1/2 cinnamon stick
- 2 green chilies (small)
- 10 Thai eggplants (Green long brinjals would work best, since I could not find those, I used thai eggplants instead)
- 2 Tbsp. oil
- 1 cup chopped onion (approximately ½ large Onion)
- 1 cup chopped tomatoes (approximately 1 ½ medium – large Vine-Ripe Tomato)
- 2 tsp. ginger garlic paste
- 1/4 tsp. turmeric powder
- 1 tsp. salt (adjust to taste)
- 1 1/2 tsp. chili powder (adjust to taste)
- 2 tsp. coriander powder
- 4 tsp. masala (Paste, recipe above)
- 6 tsp. peanut powder (Roasted)
- coriander (optional)
- cilantro leaves (optional)
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