Fried Eggplant in Yogurt Sauce

Serves 18

Ingredients

• 3C grated unsweetened coconut
• 1.5 tsp mustard seeds, crushed, plus 1.5 tsp whole mustard seens
• 40 - 50 curry leaves
• 3 to 6 serrano chilies split in half
• 1 2/3 C veg oil
• 1.5 lb Japanese eggplant, sliced into 1/4" thick rounds
• 1 tbsp salt
• 3 C plain yogurt
• 1 tsp cumin seeds
• 1 tsp crushed peppercords
• 3 dried red chilli

Procedure

1. Combine coconut, 1.5tsp crushed mustard seeds, 18-24 curry leaves, the split chillies, and up to 3 C water (as needed) in a food processor. Process to form a thick pesto.
2. In a large non-stick frying pan, heat veg oil over medium heat. Fry eggplant until browned and tender inside.
3. Chop the eggplant roughly and sprinkle with salt.
4. Clean the frying pan, and add coconit paste, 2 tsp salt, and 3/4C water. Simmer over low heat for 3 minutes, until lightly cooked.
5. Mix in ther yogurt and bring to a simmer. Immediatly remove from heat or the yogurt will curdle.
6. In a small frying pan, heat the 4 tbsp veg oil over medium high heat.
7. Add whole mustard seeds and cover.
8. When the seeds begin to pop, add the cumin seeds, peppercorns, and dried red chillies.
9. After 5 to 10 seconds toss in the remaining curry leaves.
10. After the leaves crackle for a few seconds, pour the entire contents into the coconut and yogurt mixture and stir.
11. Check for salt.
12. Fold in the fried eggplant.