Roasted Coconut Masala Baingan

PREPARATION

1. Take a pan, add 120 grams coconut and dry roast until it turns golden brown in color.

2. Remove it from heat and transfer it to a blender, add 100 milliliters water and blend it into a paste. Keep aside.

3. In a mixing bowl, add 780 grams eggplant, blended mixture, 2 teaspoons ginger garlic paste, 1/2 teaspoon salt, 1 teaspoon cumin powder, 1 teaspoon coriander powder and mix it well.

4. Marinate for 20 - 25 minutes.

5. Heat 40 milliliters oil in a heavy skillet, add 2 dry red chili, 1 bay leaf and stir well.

6. Then, add 260 grams onions and fry till translucent.

7. Now, add 280 grams tomato, 1 tablespoon green chili and mix it well.

8. Saute the tomatoes until it turns soft and pulpy.

9. Cook for 5 - 7 minutes on medium heat.

10. Add 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon turmeric and mix it well.

11. Transfer this into a blender and blend it into a smooth puree.

12. Transfer this mixture into a heavy skillet and stir well.

13. Add 1 teaspoon paprika, 1 teaspoon garam masala and mix it well.

14. Now, add the marinated eggplants in it and mix it well.

15. Cover it with and cook for about 10 minutes on medium heat.

16. Open the lid and give it a nice stir.

17. Garnish with coriander.

18. Serve hot with roti.