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:

1. Heat oil and add ginger, garlic and chopped onions, fry till brown.
2. Add coriander leaves and green chilli and fry for few seconds.
3. Allow the above to cool and grind it to a paste along with the coconut milk in the blender.
4. Pour 1 tsp of oil into a pan, heat it and splutter mustard seeds.
5. Then add all the masalas, curry leaves and the ground paste and cook for few mins.
6. Add water as required and add egg plant and cook till the egg plants become tender and the gravy thickens.
7. Serve.

Recipe courtesy of Shalini Shinde