Ingredients

• 1/2 kg - small egg plants/brinjals cut into quarters
• 2 tsp - chilli powder
• 2 - onions, sliced
• 1 tsp - cumin powder
• 2 tsp - poppy seeds
• 2 tsp - sesame seeds
• 1/2 tsp - turmeric powder
• 1/2 cup - coconut paste
• 2 tsp - ginger-garlic paste
• 2 - big tomatoes, chopped
• salt to taste
• 2 tbsp - oil
• coriander leaves for garnishing

How to Make Curried Eggplant (Brinjal)

• Fry half the onions lightly and grind it to a paste together with poppy seeds, coconut, and sesame seeds.
• Heat oil in a pan and saute the remaining onions till they turn golden brown.
• Add the ginger and garlic paste, chilli powder, turmeric powder, and cumin powder and fry for some time.
• Add the chopped tomatoes, the ground coconut paste, and salt, and continue frying till the oil separates from the mixture.
• Add the cut egg plant/brinjals and a little water, and simmer on low heat till they are done.
• Garnish with chopped coriander leaves.
• Recipe Courtesy: Anglo-Indian Recipes