Ingredients

• 1 cup- fresh desiccated coconut
• 1 tbsp- cleaned and soaked mustard seeds
• 4-5 small eggplant or brinjal
• 1/2 tsp- turmeric powder
• 2-3 green chillies
• 1/2 cup- vegetable oil
• salt to taste
• For Garnishing:
• some mustard oil (optional)
• few green chillies
• 1/4 cup- chopped green coriander/cilantro

How to Make Steamed Eggplant

• Cut the eggplant in 1 inch cubes and soak them in salt water for 1/2 an hour.
• Grind the coconut, mustard, and green chillies together into a fine paste. When the paste is ready, take the eggplant out of the salt water.
• Mix the eggplant, the coconut mustard paste, oil, salt, turmeric powder, and 1 cup of water.
• Cover and steam in a pressure cooker for 1/2 an hour or until the eggplant is cooked properly.
• You can also bake it in the oven at 350 degree for 45 mins. This recipe shouldn't be very dry, it should be saucy.
• You can serve this dish on a banana leaf and garnish it with slit green chillies, coriander leaves, and sprinkle some mustard oil before serving. Serve with rice.