### TranslatedIngredients: 300 grams Small Green brinjal (green aubergine) - finely chopped,15 cloves Garlic - finely chopped,2 Onions - finely chopped,1 cups Roasted Peanuts (Moongphali),2 cups Curd (Dahi / Yogurt),1 tablespoon Red Chilli powder,2 tablespoons Coriander Powder (Dhania),2 teaspoons Cumin powder (Jeera),1 teaspoon Turmeric powder (Haldi),2 teaspoons Garam masala powder,1 tablespoon Coriander (Dhania) Leaves - for garnish,1 tablespoon Sunflower Oil ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Gujarati Recipes﻿ ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin making Kathiyawadi Shaak Recipe, wash and finely chop the aubergines, keep it soaked in water until cooking further to avoid the oxidation.Roughly crush the peanuts in a mixer grinder and keep aside.Heat oil in a pan on medium heat, add in the garlic and saute until it flavours the oil. This will take about 2-3 minutes. Add the onions and saute until the mixture turns golden brown. This will take close to 5 minutes. Drain the water from the aubergines and add it to the pan and mix well. Let the aubergines cook till 3/4th in its own moisture.Add the red chilli, turmeric, cumin, coriander powder and mix well. Add the crushed peanuts, season with salt and cook until the aubergines are well cooked.Now, whisk in the curd to smooth consistency and add it to the pan. Turn the heat to low, and mix the whole mixture together. This will avoid the curd to curdle.Let the mixture simmer for 5 minutes and switch off the heat. Garnish with coriander leaves.Serve the Kathiyawadi Shaak Recipe along with Phulka, Gujarati Kadhi and Kachumber Salad for a delightful weeknight dinner.