Name: Exotic Brinjal (Spicy Eggplant)
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Vegetable oil - 2 tablespoons; Eggplant, cut into 1-inch cubes - 1 (1 1/4 pound); Vegetable oil - 6 tablespoons; Cumin seeds - ½ teaspoon; Fenugreek seeds, crushed - ½ teaspoon; Kalonji (onion seed) - ½ teaspoon; Sesame seeds - ½ teaspoon; Fresh ginger root, chopped - 1 (1/2 inch) piece; Garlic, chopped - 5 cloves; Onions, peeled and finely chopped - 2; Green chile pepper, seeded and chopped - 1; Tomato puree - ¼ cup; Chili powder - ½ teaspoon; Ground coriander - ½ teaspoon; Ground turmeric - ½ teaspoon; Salt - ¾ teaspoon; Coconut milk - ½ cup; Cilantro leaves - 1 tablespoon

Ingredients for - Exotic Brinjal (Spicy Eggplant)

1. Vegetable oil 2 tablespoons

2. Eggplant, cut into 1-inch cubes 1 (1 1/4 pound)

3. Vegetable oil 6 tablespoons

4. Cumin seeds ½ teaspoon

5. Fenugreek seeds, crushed ½ teaspoon

6. Kalonji (onion seed) ½ teaspoon

7. Sesame seeds ½ teaspoon

8. Fresh ginger root, chopped 1 (1/2 inch) piece

9. Garlic, chopped 5 cloves

10. Onions, peeled and finely chopped 2

11. Green chile pepper, seeded and chopped 1

12. Tomato puree ¼ cup

13. Chili powder ½ teaspoon

14. Ground coriander ½ teaspoon

15. Ground turmeric ½ teaspoon

16. Salt ¾ teaspoon

17. Coconut milk ½ cup

18. Cilantro leaves 1 tablespoon

How to cook deliciously - Exotic Brinjal (Spicy Eggplant)

1 . Stage

Heat the 2 tablespoons oil over medium-high heat in a large skillet, and fry eggplant pieces until golden, about 5 minutes. Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel.

2 . Stage

Heat the 6 tablespoons oil in the same skillet over medium heat. Stir in the cumin, fenugreek, kalonji, and sesame seeds, and cook until the cumin turns golden, about 2 minutes. Reduce the heat; stir in the ginger and garlic, and cook for a few seconds. Stir in the onions and green chile pepper, and continue to cook and stir until the onion is golden, about 10 minutes.

3 . Stage

Stir the tomato puree, chili powder, coriander, turmeric, and salt into the onions. Cook and stir over medium heat for 2 minutes, or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with cilantro leaves.