If you have been following my blog, you will notice that one of the vegetable I really like is eggplant. Continuing with my basic recipes with very few ingredients; this is an easy dish that even a college student can make.

Ingredients

• 6-7 baby eggplants or 4-5 long eggplants
• 1 tomato
• 1 onion
• 3-4 cloves of garlic
• 1 tbsp dessicated or freshly grated coconut (optional)
• 1 1/2 tsp cumin powder
• 1 tsp coriander powder
• 1/2 – 1 tsp chilli powder
• salt to taste
• 1 tsp oil + 2 tsp oil
• coriander leaves/ cilantro (optional)

Directions

• Chop onions, garlic and tomatoes
• Slit eggplant or cut into pieces
• Heat 1 tsp oil in a pan
• Add chopped onions and garlic and fry till golden
• Add the tomatoes and saute till cooked
• Add coconut and keep aside to cool
• In a chopper or blender, pulse till fine (optional)
• In the same pan heat 2 tsp oil. Add eggplant and fry for a few minutes
• Add the paste and spices and cook
• Add a quarter cup of water if required and cook till the eggplant is cooked
• Add more seasoning is required
• Garnish with chopped cilantro
• Serve with rice or rotis