Ingredients:
• 1/2 kg – Eggplant, chopped into small pieces
• 1.5 cup – Coconut Milk
• 2 – onions, medium (chopped)
• 1 tsp – Ginger / Garlic paste
• Green coriander leaves, chopped
• Curry leaves
• Green chilli
• Oil
• Masala:
• Salt to taste
• 1 tsp – Mustard Seeds
• Red Chilli powder, according to taste | 1/2 tsp – Turmeric powder
• 1 tsp – coriander powder
• 1/2 tsp – Garam Masala
• 1 tsp – Mango powder
Method:
- Heat oil and add ginger, garlic and chopped onions, fry till brown.
- Add coriander leaves and green chilli and fry for few seconds.
- Allow the above to cool and grind it to a paste along with the coconut milk in the blender.
- Pour 1 tsp of oil into a pan, heat it and splutter mustard seeds.
- Then add all the masalas, curry leaves and the ground paste and cook for few mins.
- Add water as required and add egg plant and cook till the egg plants become tender and the gravy thickens.
- Serve.
Recipe courtesy of Shalini Shinde