BRINJAL COCONUT CURRY

I thank one of my friend, Neel who taught me cook this recipe. It was delicious and a kind of THAI dish. I call it as THAI style because we used a bit thai curry powder and a lot of coconut milk. Here it is…

To sauté

Chili oil, Mustard, curry leaves

Ingredients

Eggplant/ Brinjal-5-6 sliced vertically

Onions- 1, sliced thinly

Tomato-2-3 chopped into small pieces

Garlic cloves

Green chili-2 sliced

Cilantro

Thai curry powder-1 tb sp.

Coriander powder- 1 tb sp.

Chili powder- 1 tb sp.

Salt to taste

Coconut milk- half a cup

Cooking

Add oil and sauté onions, garlic, green chili along with mustard and curry leaves.

Cook brinjal until it becomes soft

Add tomatoes and cook until tomato attains smashed texture.

Then mix curry powder, coriander powder, chili powder and salt to taste.

Once all the ingredients are cooked add coconut milk and cook for 5 minutes.

So, now it’s time to serve with cilantro on top. 

Goes good with Chapati/ Ric. Can serve 4. 

dOS & dONS - coconut milk will smell if not cooked properly

if there is no curry powder, add garam masala powder.  

HAPPY COOKING!!!