Ingredients:
1. 7 medium long egg plants, cut into an inch long pieces
2. 1 medium onion chopped
3. 3 garlic cloves
4. 11/2 inch ginger piece
5. 7 green chilies
6. 3 tbsp fresh shredded coconut
7. ¼ tsp turmeric powder
8. 1 tsp Red Chili powder
9. 3 tbsps oil
10. salt to taste
11. 1/2 tsp mustard seeds
12. ½ tsp cumin
13. 1 stalk of curry leaves
Method :
1. Make a paste of ginger and green chili before hand.
2. Heat oil in a skillet, add mustard seeds and let them pop. Add cumin, curry
leaves, turmeric and onions and sauté till the onions are translucent
Add the eggplants (brinjals) and stir fry them for 5 mins without lid, keep
Add the eggplants (brinjals) and stir fry them for 5 mins without lid, keep
stirring in between to prevent from burning or sticking to the pan.
3. Add the ground ginger-green chili paste and combine well. Sauté without
lid till all the ingredients are well cooked.
4. Add red chili powder (if needed) and cook the curry till the eggplant pieces
have cooked completely and turned soft.
5. Add shredded coconut and saute it for 1min.
6. Serve it with steam rice and a dash of ghee.
