EGG PLANT IN COCONUT MILK

Ingredients:

2 tsp oil
10 small long egg plants , cut into 2 length wise

2 tsp oil
1 medium onion sliced
3 green chillies chopped
½ tsp minced ginger
2 pips garlic chopped fine

¼ tsp tumeric powder
1 big red tomato cup chopped fine
1 tsp curry powder
½ tsp red chillie powder
¼ cup water

¼ cup light coconut milk
Salt to taste
Little coriander leaves for garnishing

Method:

Heat a non – stick wok, saute the egg plants in the 2 tsp of oil.
See that they are nicely browned on all sides. Remove and keep aside.

Now in the same wok, add in the 2 tsp of oil.
Add in the onions, green chillies, ginger and garlic. Saute well.
Add in the tumeric powder, tomatoes, curry powder, and red chillie powder.
Stir fry well, cook till the tomatoes are mushy.

Add in the ¼ cup of water and let it simmer for a minute.
Now add in the egg plants, coconut milk and salt.
Cook on low flame for a minute for the egg plant to soak up the spices.
Remove and garnish with the coriander leaves.