- Eggplant – 1 medium
- Salt to taste
- Coconut oil – 2 tbsps. + 1 tbsp; divided
- Green cardamom – 2 numbers
- Clove – 1 number
- Onion – 1 small; thinly sliced
- Turmeric powder – 1/2 tsp.
- Tomato – 1/2 cup; chopped
- Coconut milk – 1.5 cups (mix 3 heaping tbsps. of coconut milk powder with 1.25 cup of lukewarm water)
- White vinegar – 1 tbsp.
- Coconut oil – 2 tbsps.
For the masala paste:-
- Fennel seeds – 1 tsp.
- Onion – 1 small; finely chopped
- Greenchillies – 2 to 3 numbers
- Garlic – 2 big cloves
- Ginger – 1 tsp; minced
- Cut the eggplant into bite size cubes and sprinkle some salt over the pieces. Keep aside for 1 hour. Wash the brinjal pieces and squeeze them well. Shallow fry the brinjal pieces in 2 tbsps. of coconut oil till brown in colour. Keep aside.
- To the same pan, add 1 tsp. of fennel seeds and allow them to pop. Stir in the onion, garlic, ginger and greenchilly and fry till the onion turns golden brown in colour. Grind to a smooth paste adding very little water using a mixer/grinder. Keep this ground masala aside. Add 1 more tbsp. of oil to the pan & add the cardamom and clove. Stir in the sliced onions & cook till golden brown in colour. Add the ground masala paste and cook for 5 more minutes. Stir in the turmeric powder and cook for a minute on low heat. Add the chopped tomato & cook till it turns mushy.
- Add the coconut milk & salt. Bring to a rolling boil & add the brinjal pieces. Cook for 5 minutes on medium low heat. Finally add the white vinegar and remove from heat.
- Serve hot with rice.