Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Large eggplant * 2 ts Ground coriander
1 ts Turmeric 1 ts Ground cumin
1 1/2 ts Salt 1/2 ts Chili powder
5 tb Vegetable oil 1 Bay leaf
1/2 ts Black mustard seeds 1 pn Ground cinnamon
1 Small onion, chopped 3 tb Cider vinegar
1 Clove garlic, crushed 1 1/2 c Thin coconut milk **
1 Green chili, finely chopped 1/2 ts Sugar
1 ts Grated ginger

* sliced about 1/3" to 1/2" thick ** diluted 1 can coconut milk with
1/2 can water Mix salt and turmeric. Rub this into the eggplant
slices. Heat 4 Tbsp of the vegetable oil and brown the slices on both
sides. (A Teflon pan is especially good for this) Remove browned
slices from pan and set aside. Heat remaining Tbsp oil and fry
mustard seeds till they crackle. Add the next 9 ingredients
(including cinnamon). Fry a minute or two. Pour vinegar over eggplant
slices. Add them to the spice mixture. Gently stir in the coconut
milk and simmer VERY SLOWLY, stirring frequently, for about 15
minutes.Add the sugar, remove from the pan and serve.

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