Eggplant: 5 small
Green chilli: 4
Coconut grated: ¾ cup
Sesame seeds: 2tbsp
Ginger: 1” piece
Turmeric powder: 1tsp
Chilli Powder: 1tbsp
Coriander powder: 1tbsp
Garam Masala: ½ tsp
Curry leaves: few
Oil: 3-4 tbsp
Method Of Preparation
Slit the egg plants and place it in salt water.
Heat oil in a pan and add sesame seeds and when it turns slight brown color add in chopped onion, green chilli and ginger. When onion turns translucent add in grated coconut and sauté for a while.
Then add in turmeric powder, chilli powder, coriander powder and garam masala to it.
Saute till the raw smell leaves. Then add in chopped tomato and salt. Let it get mashed up well.
Switch off the flame and leave it to cool.
Grind this cooled mixture. Add this to the cooking pan. Keep on the flame. Let it boil and lower the flame and close with a lid. Let the gravy boil in low flame and become thick. Now increase the flame and add in the eggplant to it.
When the eggplant gets cooked add curry leaves and switch off the flame.
Note: do not overcook the eggplants.