I wallow in the bouquet of mustard seeds tempered in rich coconut oil. Although I do not consume raw coconut much I avidly consume it when cooked.
Recently I got my hands on a complimentary bottle of extra virgin coconut oil by URVI NATURALS courtesy of FBCI and could not help but make good use of it.
Eggplant or begun as we popularly call it is a versatile vegetable which can easily blended in cuisine of any sort.
So here’s sharing a recipe of my favorite vegetable in a blend of my favorite spices.
SOUTH INDIAN STYLE SPICY EGGPLANT CURRY
Prep time: 15 minutes Cooking time: 30 mins Serves: 4
Here’s what you will be needing;
- Dry toasted sesame seeds
- Dry red chilles
- 250 gms of Eggplant (diced)
- Fresh coconut
- Coconut oil (Urvi naturals)
- Mustard seeds
- Curry leaves
- Turmeric powder
- Red chili powder
Here’s what you need to do;
Toast some sesame seeds over flame and churn it into a smooth paste with some dry red chilies, fresh coconut and a dash of water.
In a pan take 1 tbsp of coconut oil and temper some mustard seeds and curry leaves in it. Rub the diced eggplants with some turmeric and chili powder and add them to the pan. Fry the eggplants in a low flame until it starts to soften. Add some salt followed by the paste of sesame and coconut. Give it a thorough mix and cook till the oil separates. Pour in some raw coconut oil and cutt of the heat. This is enjoyed best with Flat breads or parathas.