Eggplant Curry

[Guest guest]

Brinjal (Eggplant) Curry

 

2 medium eggplants

salt

tumeric

oil for frying

 

Cut the eggplants in 1/2 inch slices lengthwise and then into sticks

about 1/2 inch by 4 inch. Rub with salt and tumeric and fry in oil.

Set aside.

 

1 c thin coconut milk *

1 Tbs chopped onion

3 cloves chopped garlic

2 slices fresh ginger, chopped

1 Tbs ground mustard seeds

1 1/2 tsp chili powder

1/4 tsp dill seed

2 inch piece of lemon grass stem

2 inch piece of cinnamon

1 Tbs white vinegar

 

Place everything except fried eggplant in a saucepan and boil until

it thickens almost like gravy. Add the eggplant and let simmer for a

few minutes. Serve over rice.

 

* If you don't shake the can & just carefully pour out the watery-

looking part from under the rich creamy part, this is very like thin

milk. For a richer tasting dish, I get the lite cocnut milk and

shake it up.