Saturday, September 24, 2011

GRILLED EGGPLANT WITH COCONUT GRAVY



A:
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

B:
3 shallots chopped
1 medium tomato chopped
1 green chilly chopped
2-3 bird’s eye chilly chopped
Curry leaves
Salt to taste

C:
½ cup thick coconut milk

METHOD:

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.

2 comments:

  1. Nice recipe sorna...love the combo of eggplant with coconut milk.

    ReplyDelete
  2. Thank u Raji 4 visiting & giving nice comment

    ReplyDelete