Liked I said before, I love Brinjal, and could eat it in any form. This recipe was created for lesser oil, and thus ordor free/less, a "winter friendly" version, we all know the thing about American kitchen, right?
I am liking the taste of it too!
1 lbs of Brinjal/eggplant
1 Medium Size Onion
1 Medium Size Tomato
1 tbsp shredded coconut
3-4 green chilli
5-6 Cashew nuts
1 tsp Ginger Garlic Paste or two cloves of garlic and 1/2 inch of fresh ginger root
1 tsp Oil
3-4 stalks Coriander leaves for garnishing
Garam Masala 1/2 tsp
Coriander powder 1 tsp
Red chilli powder 1/4 tsp
Turmeric Powder 1/4 tsp
Salt to taste
These baby brinjal was from my garden, last harvest before winter... washed, and cut it into 1 1/2 inch in length and about 1/2 inch in width.
Spray some oil, and microwave it for about 3-5 minutes.
Blend together all ingredients included seasoning (but Coriander leaves) with little water into a smooth paste.
Ps: Oil is crucial, and make sure you add it in while blending.
Pour the paste over the micro-waved brinjal pieces. preheat oven to 380 F (195 C).
Bake for 35-40 minutes, turn once in between.
Ps: Not every oven made the same, so you could add or reduce time accordingly.
To be serve with rice (mine was barley brown rice), and dal.
中文版，For Chinese， Click --》椰香烤茄子