exotic brinjal (spicy eggplant)

Ingredients

• Servings: 3
• 2 tablespoons vegetable oil
• 1 (1 1/4 pound) eggplant, cut into 1-inch cubes
• 6 tablespoons vegetable oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds, crushed
• 1/2 teaspoon kalonji (onion seed)
• 1/2 teaspoon sesame seeds
• 1 (1/2 inch) piece fresh ginger root, chopped
• 5 cloves garlic, chopped
• 2 onions, peeled and finely chopped
• 1 green chile pepper, seeded and chopped
• 1/4 cup tomato puree
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 3/4 teaspoon salt
• 1/2 cup coconut milk
• 1 tablespoon cilantro leaves

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• 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.
• 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.
• 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.