Theeyal (spicy coconut and sesame stew)

Instructions

1. Dry-toast the coconut, sesame, cumin, fenugreek and chillies in a pan for 3 to 4 minutes, until the coconut turns brown. Blend finely with a little water to make a paste.
2. Cut the aubergines into cubes and the tomatoes into dice. Finely slice the onion.
3. In a saucepan, heat the oil and let the mustard seeds crackle, then the curry leaves. Fry the onion for 5 minutes until translucent.
4. Add the aubergines, tomatoes, turmeric, chilli powder and salt. Cover and cook for 10 minutes over low heat.
5. Dilute the tamarind paste in 150 ml of water and pour it into the pan with the toasted coconut paste. Simmer uncovered for 15 minutes until thickened.
6. Adjust the seasoning and serve hot with rice.