- Thai eggplant - 12 (1.5 lb -slice into small pieces the thickness of beans , keep immersed in water until ready to use)
- Grated coconut - 1/2 cup
- shallots - 5 sliced
- green chillies - 5 chopped
- curry leaves - 2 springs
- turmeric powder - 1/4 tsp
- salt - to taste
- mustard seeds - 1/2 tsp
- Oil - 2 tsp
Mix together (with your hand) the grated coconut , shallots,green chillies, turmeric powder and curry leaves and keep aside.
Heat oil in a pan and add the mustard seeds.
When it splutters add the eggplant pieces and stir fry in an open pan for few minutes.
Add salt to taste and cover and cook for 5 minutes.
Open the pan and let the water evaporate .
Add in the coconut mixture and stir well.
Cover and cook until the eggplant is cooked (another 5 minutes)
NOTE: Thai eggplant takes less time to cook .