Ingredients 1 eggplant cubed
1/2 of medium sized onion cubed
2 green or red chilly
1/4 cup grated coconut
1 tsp chilli powder
1/2 tsp turmeric powder
2 tsp coriander powder
3 tbsp water
1 tsp tamarind paste 2 tsp water
2 tbsp coconut oil
1 tsp mustard seed
Salt to taste
Heat a pan on low flame. Add grated coconut and fry until it starts to change the colour to brown. Then add chilli powder, turmeric powder and coriander powder. Mix well and cook for 2 seconds. Do not burn the spices. Remove from heat and let it cool.
Transfer it to a grinder and add 3 tbsp water. Grind to form a very thick and smooth paste. Keep aside.
Now heat the oil and crackle the mustard seed. Saute onion and chilly until onion is translucent. Then add curry leaves and stir.
Now add the cubed eggplant into it. Add salt and mix well. Cook on medium heat until the eggplant is tender and soft.
Then add the coconut-spice paste into the cooked eggplant and cook for 2 minutes. Mix the tamarind paste with water and add to the curry. Remove from heat.