1 eggplant medium size
With a fork, pierce skin of eggplant in 4-5
places to prevent the eggplants from bursting
while on the grill.
Lightly coat the eggplant with cooking oil & grill
in medium flame, by turning it on every side,
until eggplant become soft.
Remove from heat and allow to cool.
Remove the skin & cut into pieces, keep aside
3 shallots chopped
1 medium tomato chopped
1 green chilly chopped
2-3 bird’s eye chilly chopped
Salt to taste
½ cup thick coconut milk
In a pan add some water & B, cook until tomato is soft.
Add in grilled eggplant pieces, coconut milk & stir
until tiny bubbles form on side of the pan.
Remove from heat & serve.