Brinjal in Coconut Milk Masala

Ingredients:
Brinjal - 400 gm
Onions - 3 (sliced)
Tomato - 2 (small-chopped)
Coconut - 1 tsp. (grated)
Coconut milk - 1 cup
Fennel seeds - 1 tsp.
Poppy seeds - 1 tsp.
Coriander seeds - 2 tsp.
Bengal gram - 1 tsp.
Byadgi chillies - 5 to 6
Garlic - 6
Mustard seeds - 1 tsp.
Cumin seeds - 1 tsp.
Red chilli powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Salt (to taste)
Oil
Curry leaves - 10
Coriander leaves - 2 tbsp. (chopped)

Method:
Heat oil in a pan and add the mustard and cumin seeds.
Allow mustard seeds to crackle. Add onions and saute till they change color.
Add tomatoes and saute till they become mushy.
Add chopped brinjals and saute for 5 minutes.
Add red chilli powder, turmeric powder and salt. Mix well.
Add 2 to 3 cups of water and allow it to boil in medium flame.
Meanwhile dry roast the poppy seeds.
Heat oil and fry coriander seeds, grated coconut, garlic, bengal gram till golden color each separately.
Fry the byadgi chillies also.
Turn them into paste with fennel seeds.
When the brinjals are tender, add this paste and 1 cup of water. Stir.
Bring it to a boil and reduce the heat and cook for 4-5 minutes. Check for salt.
Add the coconut milk immediately remove from heat.
Add coriander leaves and curry leaves.
Serve with rice, roti and dosai.

Sent off to "Healing Foods-Onions" (hosted by Priya and started by Siri).

Posted in: Brinjal, Eggplant, side dish, Veg