WHAT YOU NEED:
Egg plants( lengthy ones) 3 medium size.
Coconut ( grated) Little more than 2 tabsp
Tamarind a small piece
Tomato 1 small
Coriander seeds 2 tsp
Red chilly 5
|Green Eggplant (Vaingan)|
FOR SEASONING :
Mustard seed 1/2 tsp
Curry leaves 1 sprig
HOW TO MAKE:
Wash eggplant and tomato and cut into big pieces.
Fry red chilly is in little oil and take out , then fry coriander seeds in the same pan
Grind coconut, red chilly,coriander seed, tamarind to a rough paste.
Take 3,4 tsp of oil in a kadahi and heat, when hot put mustard seeds and curry leaves. Add tomato and saute for a minute.
Add eggplant pieces and saute for a while. When the eggplant's color starts changing then add masala, salt and a glass of water. Allow it to boil till it is done or it becomes thick.
Serve this curry with rice.