Ingredients:

• 1 cup- fresh desiccated Coconut
• 1 tbsp- cleaned and soaked Mustard Seeds
• 4-5 small Eggplant or Brinjal
• 1/2 tsp- Turmeric powder
• 2-3 Green chillies
• 1/2 cup- vegetable oil
• salt to taste
• For Garnishing:
• some Mustard oil (optional)
• few Green chillies
• 1/4 cup- chopped green coriander/cilantro

Method:

1. Cut the eggplant in 1 inch cubes and soak them in salt water for 1/2 an hour.
2. Grind the coconut, mustard, and green chillies together into a fine paste. When the paste is ready, take the eggplant out of the salt water.
3. Mix the eggplant, the coconut mustard paste, oil, salt, turmeric powder, and 1 cup of water.
4. Cover and steam in a pressure cooker for 1/2 an hour or until the eggplant is cooked properly.
5. You can also bake it in the oven at 350 degree for 45 mins. This recipe shouldn’t be very dry, it should be saucy.
6. You can serve this dish on a banana leaf and garnish it with slit green chillies, coriander leaves, and sprinkle some mustard oil before serving. Serve with rice.

Recipe courtesy of Trishna Pati