Thai Eggplant Theeyal

Ingredients :

1. Thai eggplants  - 8 cut into pieces.
2. Onion - 1 cut into thick slices
3. Green chillies - 2 slit
4. Grated coconut - 1.5 cups .
5. Coriander powder- 1tbsp
6. garlic - 2 cloves finely chopped
7. chilly powder - 1 tsp
8. Turmeric powder a pinch.
9. pepper corns - 1/2 tsp.
10. Tamarind - large gooseberry sized ball soaked in water and pulp removed
11. Jaggery - 1/2 tsp grated
12. Oil - 2 tsp to fry the coconut in.

Method:
Cook the eggplant with salt to taste, Onion, green chillies and half of the tamarind pulp and 1/2 cup water

and keep it aside.
In a non stick pan add oil, grated coconut ,whole peppercorns and garlic and stir fry until the mixture is browned well.

When it is dark brown reduce the flame and add the coriander and chilly powder and stir for 2 minutes.

Grind this fried coconut mixture into a fine paste without water.The oil in the coconut will

help grind to a thick paste.If you add water the colour of the curry becomes light .
Add the ground mix to the cooked brinjal.
Add in the remaining tamrind pulp and jaggery  according  taste and bring to a simmer.
Cover and keep on low flame for 10 minutes ,until you see the oil float on top of the

curry.