Brinjal/Eggplant Coconut Curry

This is a traditional Malabar curry not crazy popular, but it's my Mom's favorite. It's creamy and tasty but always tastes a lot lot better when Mom makes it with love... :-).

Try it out... Enjoi...

Serves: 4

Spice level: Mild

Preparation time: 20 Mins.

Cook time (incl. Prep. time): 30 Mins.

Ingredients:

1. Coconut Milk - 3/4 Cup (Thick)

2. Whole Mustard - 1 Tsp.

3. Dried Red Chilli-pepper - 3

4. Fenugreek Seeds - 1/4 Tsp.

5. Water - 1 Cup

6. Brinjal/Eggplant - 1 Lb. (Small, cleaned and cut into small cubes)

7. Veg. oil - 2 Tbsp.

8. Curry Leaves - 10

9. Turmeric Powder - 1/2 Tsp.

10. Green Chilli - 1

11. Salt - 1/4 tsp.

Preparation:

1. Add brinjal with water, turmeric, salt and green chllies into a sauce pan and cook covered for about 10-15 mins. or untill the brinjals are soft and cooked.

2. Reduce the flame to simmer and mash the brinjal using a thick wooden spoon.

3. Add coconut milk and cook until it starts to boil. Get the pan off the flame and keep aside.

4. Heat 2 tbsp. oil in small frying pan and add mustard to it. When the mustards start to sputter add fenugreek seeds. dried red peppers and curry leaves. Sauté for about a half minute.

5. Get it off the flame and mix it with the brinjal curry to season it. Serve it warm with rice/roti/bread.