6 medium brinjals (round variety)
1 small coconut, grated
6 tbsp ghee or oil
1/2 tsp turmeric powder
4 green chillies, slit
salt to taste
Grind to paste
6 garlic cloves
1 inch piece of ginger
3 cinnamon sticks
2 bay leaves
1. Add one cup of boiling water to the grated coconut and take out thick milk by first squeezing and then straining the resultant liquid. Set aside. Add some more water and extract as much thin milk as you can. Strain. Keep the milks separate.
2. Cut the brinjals into slices, and smear some salt and a little turmeric powder. Set aside for some time. After a while, press the slices between the palm of your hands and squeeze out all the water.
3. Fry the brinjal slices in some of the ghee and set aside.
4. Heat the rest of the ghee and add the seasonings. When done, add the slit chillies and fry for a minute. Add the onions and fry until brown in colour.
5. Now add the ground paste and fry until the ghee separates. Then add the tomatoes and fry until they are done. Add the thin coconut milk, some of the chopped coriander, brinjal slices and salt and simmer for a few minutes before removing from the fire.
6. Just before serving, add the thick milk, the rest of the chopped coriander, boil once and remove from fire.
Serve immediately with rice or puri.