Tuesday, December 27, 2011

Eggplant in coconut milk gravy


10-12 baby eggplant
1 tsp red chilli powder
1 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp chaat masala
salt to taste

For the gravy

3-4 cloves of garlic (minced)
1 big red onion (finely chopped)
1/4 cup tomato puree
1/4 cup coconut milk
chopped cilantro leaves for garnish
Oil as required


Wash & dry the baby eggplant. Cut into four pieces.

Mix together all the dry spices & salt. Coat the eggplant pieces with 3/4 of the spices & 1 tbsp of oil.

Bake in a 425F pre-heated oven for 20 - 25 mins.

Meanwhile prepare the gravy - Heat 1 tbsp oil in a pan. Saute the garlic for 2-3 mins. Add the chopped onions & saute till light golden. Add the rest of the dry spices & saute for a few more mins.

Add the tomato puree & cook till the oil separates from the masala.

Add the baked eggplant & coat with the masala.

Mix the coconut milk with 1/4 cup water & add to the masala.

Cook till the gravy thickens & garnish with chopped cilantro.

Serve with chappathi/paratha.

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