𝓔𝓖𝓖𝓟𝓛𝓐𝓝𝓣 𝓒𝓤𝓡𝓡𝓨 / 𝓑𝓡𝓘𝓝𝓙𝓐𝓛 𝓒𝓤𝓡𝓡𝓨

If you don't like to eat eggplant, make it this way. Then everyone will like it.

Required ingredients

1. eggplant 250g
2. large onion - finely chopped ½ qty
3. roasted cumin powder 1 ¼ tsp
4. cinnamon powder ⅛ tsp
5. green chillies - finely chopped 2 qty
6. Pandan leaves 2 pcs
7. 2 pcs curry leaves
8. Garlic 3 cloves
9. chili powder 1 tsp
10. turmeric powder ½ tsp
11. oil 2 tbs
12. salt powder 1 tsp
13. vinegar 1 tsp
14. mustard powder ¼ tsp
15. thick coconut milk 1 cup

Method

• Slice the green chili, onion, and garlic.
• Cut the brinjal into lengthways.
• Add a part of table salt and turmeric powder to the brinjal and mix well.
• In a pot heat the oil and add pandan, curry leaves, and garlic, then fry for about a minute.
• Then add sliced brinjal to the pot and cook until it wilt.
• Add onion and green chili and cook for about 2 - 3 minutes.
• This is the time to add roasted curry powder, turmeric powder, chili powder, mustard powder, vinegar, table salt, and cinnamon powder, and mix well.
• Finally, add thick coconut milk and cook it for 5 - 6 minutes.

YIELDS
6 Servings
PREP TIME
20 min
COOK TIME
20 min
TOTAL TIME
40 mins