A simple
eggplant curry, which is made in many households & which is also one of my
comfort foods. It’s a sauté of brinjals with a combo of
coconut, ginger & green chilis.
Ingredients
3 Cups of sliced Indian eggplant
½ Cup chopped coconut
5 Green chilis
¼ cup chopped ginger
1 Tsp mustard
1 Tsp jeera
1 Tsp channa dal
1 Tsp urad dal
1Tbs curry leaves
1 Tbs oil
Salt
Heat pan with oil. Add mustard, jeera, channa, urad dal
& curry leaves. Once the mustard starts jumping around add the sliced
eggplant to pan. Sauté veggie for few seconds & closes it with a lid.
Meanwhile grind coconut, green chili & ginger. Once the
eggplant cooked well add salt & and the grind mixture to pan. Sauté curry for
2mins before you switch off heat.
Serve it with rice along with a dollop of ghee.
Note:
1. Keep the sliced eggplant in water. It stops them from
turning to brown.
