Coconut Eggplant Curry
|Eggplants||3 (long indian variety)|
|Shredded coconut||4 Tablespoon|
|Fenugreek seeds||1⁄4 Teaspoon (methi)|
|Cumin seeds||1⁄2 Teaspoon|
|Yogurt||1⁄2 Cup (8 tbs)|
|Mustard seeds||1⁄4 Teaspoon|
|Onions||1⁄2 Cup (8 tbs), chopped|
|Ginger garlic paste||1 Teaspoon|
|Turmeric powder||2 Pinch|
|Coriander powder||1⁄2 Teaspoon (dhaniya powder)|
Cut eggplant into 3 inch long pieces and soak them in warm salty water for 10 mins. Drain and pat dry.
Heat 3 tbs oil in a skillet and fry the eggplant until they turn slightly soft and change color. Drain excess oil on absorbent paper. Keep aside.
Grind shredded coconut, red chillies, methi, cumin seeds and yogurt. This is the 'Masala'
Heat 1 tbs oil in a wok. Add mustard seeds and allow them to splutter. Add chopped onions, turmeric, ginger garlic paste and curry leaves. Saute until onions fry well.
Add the ground masala. Add coriander powder, salt and chilly powder. Mix well and cover and cook for 5 minutes.
Add the fried eggplant pieces, cover and continue cooking for another 5-7 minutes.
Remove lid and cook until gravy thicken to required consistency.
Serve Hot with Steamed Rice/Rotis.