EGGPLANT WITH COCONUT
This is a delicious recipe
from the western part of India, using the
unlikely combination of eggplant and fresh coconut.
Eggplant - 500gms.
Red chilies - 5gm.
Coconut - 125 gm.
Coriander seeds - 15 gm.
Garlic - 10 gm.
Gingilly seeds - 10 gm.
Onions (sliced) - 250 gm.
Tamarind - 125 gms
Jaggery (or sugar) - 10 gm.
Mustard seeds - 1 gm.
Turmeric - 2.5 gm.
Curry leaves - 2 sprigs.
Green chilies - 10 gm.
Oil - 38 ml.
Ghee - 12.5 gm.
Salt to taste
Wash eggplant, cut off stem and cut lengthwise in to four pieces. Heat oil in a pan and fry till skin takes on a brownish color. Remove and keep aside. In the same oil, fry coriander seeds, chilies and onions. Remove from pan and grind fried spices with coconut and garlic. Roast gingilly seeds separately and powder. Add tamarind to ground spices. In the remaining oil, fry ground spice mixture and add eggplant and gingilly powder. Cover and cook till gravy thickens. Add jaggery (or sugar), stir well and remove from fire after 5 mins. In a separate pan heat ghee, mustard seeds and curry leaves. When the seeds begin to crackle, pour the hot oil over the curry. Mix well. Serve hot with chapattis.
Time taken ---
45 mins.
Serves -- 4.
