Ingredients:

• ½ kg. Brinjal
• ½ cup chopped Spring onions
• 1 cup thick Coconut Milk
• 1 tsp. grated rind of Lime
• Salt to taste
• 4 tbsp. oil
• For the curry paste:
• 2 tsp. Coriander seeds
• 1 tsp. Cumin seeds
• ½ tsp. peppercorns
• 4 Green chillies
• 3-4 red onions(sambar)
• 4 flakes Garlic
• 3 tbsp. chopped coriander sprigs(including stems and roots)
• 2 cm Ginger
• ¾ tsp. Turmeric powder

Method:

1. Cut brinjals into thin slices, sprinkle with 1 tsp. salt and keep aside for 15-20 minutes.
2. Grind all the ingredients for the curry paste together with a little water.
3. Lightly squeeze the brinjal slices and discard the liquid.
4. Heat 2 tbsp. of oil in a non stick pan, add the brinjals and cook on a low flame till tender. Remove from the pan and keep aside. Heat the remaining oil in the same pan.
5. Add the curry paste and lime rind and cook till fragrant. Add the spring onions, cook for one more minute.
6. Add the coconut milk, brinjal and salt to taste. Add a little water if the curry is too thick.
7. Simmer gently for two minutes and remove from fire. Garnish with fresh coriander leaves. Serve with rice or noodles.