Eggplant In coconut Gravy

I always end up with a little bit of coconut
milk after making Olan or stew which I save in
the refrigerator and most of the time forget
about it. After couple of days when I open it
is not the same coconut milk any more :(

I enjoy making Thai food. So one day I thought
of making eggplant coconut milk curry - Indian
style. First I tried with rasam powder instead
of garam masala. That tastes like south Indian
food and goes well with dosa or upma. Then I
tried making it with garam masala and it tasted
like north Indian which goes well with rotis.
It is cool huh? Hmm.. isn't that better than
forgetting about the coconut milk and throwing
it away.

Ingredients:

Eggplant-4 chopped[Use Chinese or Indian

Eggplants]

Onion-1/2 cup chopped

Tomatoes-1 chopped

garam masala powder-1/2 tsp[for north Indian

version]

OR

Rasam powder-1 tsp[South version]

For seasoning:

Mustard seeds-1 tsp
Curry leaves- a few
Red chillies-3

Oil-1 tbs

Coconut milk/cream-1 cup

Salt-to taste

Kasoormethi[dries fenugreek leaves]-3 pinches

Method:

In a pan add the oil,mustard seeds ,red

chillies and curry leaves,when mustard seeds

splutters add the chopped onion and saute until

onion is translucent.

Add the tomatoes and saute 3-4 minutes or until

tomatoes are soft. Now add the chopped egg

plants,garam masala powder,salt and saute a few

more minutes until they are cooked and soft but

not mushy.

Add the coconut milk/coconut cream and stir

well. Bring to a boil .Remove from the flame

and garnish with fenugreek leaves.Serve hot

with Roti,Rice...