A coconut milk based curry with brinjal (eggplant) and ground spices that makes for a perfect blend.
Ingredients
2 brinjal (Eggplant), large
3 tsp coconut, grated
1 tsp turmeric powder
2 tsp cumin seeds, powdered
30 gm garlic
15 gm ginger
6 cloves
12 peppercorns
25 gm tamarind
3 green chillies, chopped
3 dry red chillies, chopped
4 onions, chopped
2 tomatoes, chopped
Salt to taste
3 tbsp oil
Preparation
Chop the brinjal into pieces and keep aside
Grind the turmeric powder, powdered cumin seeds, garlic, ginger, cloves, peppercorns and tamarind together to a fine paste
Grind the coconut and remove the thick first extract of coconut milk
Then take the second extract of coconut milk and keep aside
Heat a sauce pan and add oil. Add the sliced onions and sauté till the onion turns brown. Next add the green chillies, dry red chillies and tomatoes and sauté well
Now add the ground masala paste and sauté for two minutes on slow fire
To this, add the second extract of coconut milk along with the brinjal pieces and salt and cook well
Finally add the first extract of coconut milk. Take care to see that the brinjal pieces are not over cooked