Ingredients

• 2 tablespoons vegetable oil
• 1 , 1 1/4 pound
• 6 tablespoons vegetable oil
• 0.5 teaspoons cumin seeds
• 0.5 teaspoons fenugreek seeds , crushed
• 0.5 teaspoons kalonji , onion seed
• 0.5 teaspoons sesame seeds
• 1 , 1/2 inch
• 5 cloves garlic , chopped
• 2 onions , peeled and finely chopped
• 1 green chile pepper , seeded and chopped
• 0.25 cups tomato puree
• 0.5 teaspoons chili powder
• 0.5 teaspoons ground coriander
• 0.5 teaspoons ground turmeric
• 0.75 teaspoons salt
• 0.5 cups coconut milk
• 1 tablespoon cilantro leaves

Instructions

1. 1 Heat the 2 tablespoons oil over medium-high heat in a large skillet, and fry eggplant pieces until golden, about 5 minutes. Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel.
2. 2 Heat the 6 tablespoons oil in the same skillet over medium heat. Stir in the cumin, fenugreek, kalonji, and sesame seeds, and cook until the cumin turns golden, about 2 minutes. Reduce the heat; stir in the ginger and garlic, and cook for a few seconds. Stir in the onions and green chile pepper, and continue to cook and stir until the onion is golden, about 10 minutes.
3. 3 Stir the tomato puree, chili powder, coriander, turmeric, and salt into the onions. Cook and stir over medium heat for 2 minutes, or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with cilantro leaves.

Nutrition per serving