Vegan Masaledar Baingan {spiced eggplant}

Ingredients:

• 8 – 10 baby eggplants, quartered
• 2 cups water, boiled
• pinch of salt
• 1 medium red onion, chopped
• 3 garlic cloves
• 1/2 tbsp ginger
• 3 – 4 green chilies
• 1 large tomato, chopped
• 2 tsp coconut oil
• 1 small star anise
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 8 – 10 fresh curry leaves
• 1/2 tsp turmeric powder
• 1/2 cup coconut milk
• 1/4 cup hot water
• 1/2 tsp salt

Spice powder – dry roast 1 tsp whole cumin seeds, coriander seeds and 1/2 tsp cardamom seeds. Cool and finely grind into powder.

Directions:

1. In a medium saucepan with boiling water, add quartered eggplants and pinch of salt. Boil eggplants until half-cooked or for 2 minutes.
2. Blend red onion, garlic cloves, ginger and green chilies and tomato into a smooth paste.
3. Heat a large non-stick saucepan on medium. Once pan is hot, add coconut oil. Sprinkle in cumin seeds, mustard seeds, star anise, fresh curry leaves and turmeric powder. Fry until fragrant for 30 seconds.
4. Add blended onion + tomato paste and fry for at least 10 to 12 minutes or until oil begins separating.
5. Sprinkle in fresh spice powder and fry for a few more minutes until fragrant.
6. Add half-cooked eggplants, coconut milk, salt and hot water. Stir to combine and cook covered for 15 minutes or until oil separates and eggplants are fully cooked.
7. Serve hot with chapati/brown rice, with a cool and refreshing side salad.