November 7, 2008

Eggplant Coconut Gravy



1 large Eggplant chopped in 1 inch chunks

For gravy:
1/4 cup coconut
3-4 green chilis
1 tbsp coriander
1 tsp cumin seeds
1/2 clove garlic
1 tsp ginger
salt
1 tbsp coarsely ground peanuts
1/2 tsp sesame seeds
water

For tempering:
oil
1 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp turmeric powder
A pinch of asafetida

How to make:
1. Heat oil in a pan, add all tempering items one by one.
2. Add chopped eggplant chunks and saute them till they are cooked.
3. Meanwhile grind all the gravy items together in a ginder. Ad water according to requirement. The gravy shouldnt be too watery.
4. Add this gravy to the eggplant and let it cook for a while.
5. Add salt and mix well.

Serve this gravy with hot parathas/rotis.