Ingredients:

• Small Eggplants – 8 -9, cut into chunks
• Onion – 1 tbsp, chopped
• Chilli powder – 2 tsp
• Turmeric powder – 1/2 tsp
• Salt to taste
• Oil – 1 tsp
• Jeera – 1 tsp
• Tomatoes – 2
• Grated Coconut – 1 tbsp
• Green chillies – 2
• Curry leaves – 4 – 5
• Coriander powder – 1 tsp
• Water – 1 Cup
• Curd – 2 tbsp

Method:

1. Boil the eggplants.
2. In a pan, heat 2 tsp oil.
3. Add onions and stir for 1- 2 minutes.
4. Add turmeric powder, chilli powder and salt. Fry well.
5. Add the eggplants and fry for 10 minutes on low flame. Drain and reserve.
6. In a saucepan, heat 1 tsp. oil.
7. Fry cumin seeds.
8. Add tomatoes, grated coconut, curry leaves, green chillies and stir till fragrant.
9. Add 1 cup water and boil till the tomatoes are cooked.
10. Add coriander powder and curd.
11. Add the fried eggplants and serve hot.

Recipe courtesy of Sify Bawarchi