Eggplant is known to be quite versatile, for its capacity to brilliantly absorb any kind of masala added to it while cooking.

On the days when you do not get fresh fish to cook a tasty curry, try this amazing eggplant dish that is easy to prepare and tastes like coconut-based fish curry. This dish is so delicious that even those who hate eggplants would love it. Check out the recipe.

Ingredients
5 medium-sized eggplants
1 small onion
2 tbsp chopped ginger
2 tbsp chopped garlic
Palm full of curry leaves
2 tomatoes
1 cup shallots
3 green chilies
1 tsp mustard seeds
½ tsp cumin seeds
1 + ½ tbsp coriander powder
1 tbsp chili powder
½ tsp pepper powder
½ tsp turmeric powder
3 tbsp coconut oil
½ cup grated coconut

Preparation
Cut the eggplants into four
Soak them in water in order to remove bitterness
Heat coconut oil in a pan
Sauté onions, 1 tbsp ginger, 1 tbsp garlic, curry leaves and tomatoes
Into it add coriander powder, chili powder, pepper powder, and turmeric powder
Sauté well until the raw smell of the powders is gone
Add grated coconut and sauté
After some time, turn off the flame and allow this mixture to cool down
Strain the eggplants
Marinate them with salt, some chili powder, turmeric powder, curry leaves, and a teaspoon of coconut oil
Keep aside for 15 minutes
Heat 1 tbsp coconut oil in an earthen vessel
Add the marinated eggplants
Cook for some time and keep aside to be used later
Splutter mustard seeds and cumin seeds in the same oil
Add shallots, 1 tbsp ginger, 1 tbsp garlic and green chilies
Sauté well
Add tomatoes and cook well
Meanwhile, grind the coconut masala mix into a smooth paste in a mixie
Add this paste too
Pour enough water
Allow the gravy to boil well
Finally, add the fried eggplants
Cook for two more minutes
Enjoy delicious eggplant curry with chapathi or rice.

 

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