Exotic Brinjal (Spicy Eggplant)

Recipe View In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Fry the eggplant cubes until golden brown on all sides. (Approx. 5 minutes). Remove eggplant from the skillet and set aside. Wipe the skillet clean with a paper towel.

Recipe View Add 6 tablespoons of vegetable oil to the same skillet and heat over medium heat. Stir in the cumin seeds, crushed fenugreek seeds, kalonji, and sesame seeds. Cook until the cumin seeds turn golden and fragrant. (Approx. 2 minutes).

Recipe View Reduce the heat to low. Add the chopped ginger and garlic, and sauté for a few seconds until fragrant. (Approx. 30 seconds). Stir in the finely chopped onions and green chile pepper. Cook, stirring occasionally, until the onions are softened and golden brown. (Approx. 10 minutes).

Recipe View Stir in the tomato puree, chili powder, ground coriander, ground turmeric, and salt. Cook and stir over medium heat for 2 minutes, or until the oil starts to separate from the mixture, indicating that the spices are well-cooked.

Recipe View Gently stir in the cooked eggplant, ensuring it is well coated with the spice mixture. Cover the skillet and simmer over low heat until the eggplant is tender. (Approx. 5 minutes).

Recipe View Pour in the coconut milk and stir gently to combine. Heat through, ensuring not to boil. (Approx. 2 minutes).

Recipe View Garnish with freshly chopped cilantro leaves before serving.