Kathirikai Thengai paal Masala/Eggplant curry with Coconut milk

Being an eggplant lover like to try different eggplant/brijnal recipes.Last week when I was watching this recipe in the regional channel I was so tempted.So without any second thought I tried,it came out so delicious and flavorful.
This curry goes very well with rasam and rice or it can be mixed with steamed rice,now on to the recipe........

Ingredients

Ingredient	Quantity
Small round eggplant/kathirikkai	8-10(cut lengthwise)
Onion(finely chopped)	2(medium s1ze)
Tomato(finely chopped)	2(medium size)
Ginger&garlic paste	2tsp
Turmeric powder/manjal podi	1/4tsp
Red chillypowder/milagai podi	2tsp
Coconut milk	3/4cup
Salt	11/4tsp
Oil	2tbs
Curry leaves/karivepillai	1sprig
Coriander leaves/kothamalli	for garnishing
Mustard seeds/kadugu	3/2tsp
Cumin seeds/jeeragam	1/2tsp

Method

Heat a pan with oil and splutter the mustard seeds and cumin seeds,trown in the onion and curry leaves,saute the it till translucent.Add in ginger&garlic paste,saute it for couple of minutes.Then goes in the chopped tomatoes and cook it until mushy.

Add the spice powders and give it a mix then add the sliced egg plants and stir it well,now add the salt and sprinkle little water and cook it in a medium flame till the eggplants become tender.

At this stage add in the coconut milk and cook in a high flame for one or two minutes.Add the chopped coriander leaves and mix it well.

Serve it with rice.

Enjoy......................................................

• Instead of coconut milk,regular milk can be used but the flavor will be more if coconut milk is used.
• The amount of chilly powder given is for slightly spicier version,it can be reduced according to personal preference.