Coconut Eggplant Curry

Name: Coconut Eggplant Curry
Total time: 1800 s
Yield: 4 Servings
Cuisine: American
Ingredients: 4 Medium Sized Eggplant; 1/2 Grated Coconut; 1/4 Cup Coconut Milk; 1/2 Cup Hung Curd; 1 teaspoon Salt; 1 teaspoon Sugar; 1 teaspoon Turmeric Powder; 1 teaspoon Red Chilli Powder; 2 teaspoons Poppy Seeds Paste; 2 teaspoons Mustard Seeds Paste; 2 teaspoons Cashewnuts Paste; 2 teaspoons Charmagaj Seeds; 2 teaspoons Milk; 2 teaspoons Oil; 3-4 Green Chillies

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কথিকা বসু @cook_17067290

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Ingredients

30 Minutes

4 Servings

4Medium Sized Eggplant
1/2Grated Coconut
1/4 CupCoconut Milk
1/2 CupHung Curd
1 teaspoonSalt
1 teaspoonSugar
1 teaspoonTurmeric Powder
1 teaspoonRed Chilli Powder
2 teaspoonsPoppy Seeds Paste
2 teaspoonsMustard Seeds Paste
2 teaspoonsCashewnuts Paste
2 teaspoonsCharmagaj Seeds
2 teaspoonsMilk
2 teaspoonsOil
3-4Green Chillies

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Steps

30 Minutes

1

Cut the Eggplant into medium size pieces and clean properly.
2

After cleaning the Eggplant pieces, put some salt and Turmeric Powder into the pieces, coat well and then fry in oil.
3

Then take a heavy bottomed pan. Pour some oil in it. When the oil is heated, put the grated Coconut, Salt, Turmeric powder and Red Chilli powder in the oil and fry for 2 minutes.
4

After 2 Minutes add Sugar, Poppy Seeds Paste, Mustard Seeds Paste, Cashewnuts Paste and Charmagaj Paste in the spice mixture and fry for 2 more minutes.
5

After that Add the Coconut Milk, Curd and Milk in this spice mixture, Cover the pan with a lid and let the mixture boil for 5 more minutes.
6

After 5 minutes, open the lid, and check if the oil comes out or not. If not boil it for another 2-3 minutes and If comes out then add the Eggplant and green chilli pieces in it and once again cover it for 2 more minutes.
7

After 2 minutes put the flames off and serve it with roti/paratha. Bon Appetite!