brinjal in coconut & sesame gravy

I made this first time in last summer during lent time(fasting), we do not eat any non vegetarian food during this period. so i started trying out some green veggies.This curry came out very well.

This goes well with roti paratha or rice. I would say for a dinner make tomato rice and this brinjal curry, it will be a great combination.

Ingredients:

7-8 Thai egg plant(you can use small violet

egg plants also)

1 tbsp of sesame seeds.

2 tbsp of peanuts

1 cup of coconut

1 tsp of garam masala powder

1 tsp jeera/cumin seeds

1 tsp cumin powder

1 tsp coriander powder

1/2tbsp ginger garlic paste

1 onion chopped finely3-4 green chilies ( or you can use red chilli powder)

2 tomatos chopped

salt to taste

cooking oil

mustard seeds

fresh coriander leaves

Preparation:

First roast the peanuts,sesame seeds and coconut(roast them seperately) and make it fine paste in blender. Heat oil in a pan, put mustard seeds when it starts splattering add chopped onions. Once the onions turns little golden color, add ginger garlic paste and fry again then add cumin powder,coriander powder, chilli power and garam masala powder (make sure the masala powders doesn't burn).Add tomatos and salt then keep frying for 5-6 mts, mixing occasionally.Now remove the masala to a plate. In the same pan heat oil again and put sliced eggplant into it and add salt.cover the pan and keep frying occasionally.once done , add the masala mixture to it, add water and let it cook for few minutes .Once egg plants are cooked well add paste (coconut, sesame and peanut).garnish with coriander leaves.Your eggplant curry is ready !