Ingredients
1. Chinese eggplant – 2 medium-large
2. Grated coconut – 1/2 – 3/4 cup
Garlic – 2 crushed
Onion – 1/2 medium, chopped
Green chilies – 3, slit
Curry leaves – 1 sprig
3. Turmeric powder – 1/4 tsp
Chilly powder – 3/4 tsp
Coriander powder – 3/4 tsp
Garam masala powder – 1/2 - 3/4 tsp or to taste
Pepper powder – 1/2 tsp
4. Salt – To taste
5. Oil – 2 – 3 tsp
Mustard seeds – 1/4 - 1/2 tsp
Dry red chilies – 2
Kerala rice/ kuthari – 1/2 tsp
Method
1. Wash the eggplants and cube them (slice the eggplant and cut into 1 inch cubes). Put them in a vessel filled with water. Squeeze out the water really well and set aside.
2. Heat oil in a cheena chatti/ any pan. Splutter mustard seeds and fry dry red chilies and Kerala rice. Add crushed garlic, chopped onion, green chilies, curry leaves and little salt. Saute until onion starts to change color. Add the spice powders numbered 3. Add the squeezed eggplant pieces, saute well and then add the grated coconut. Cover and cook for about 6 – 8 minutes at medium heat until eggplant pieces are 3/4th done. Open and stir-fry until fully done and dry. This is a very tasty side-dish for rice and it tastes almost like mushroom thoran.
