Maharajah's Choice - Recipe: Spicy Eggplants with Coconut

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	Vegetarian Dishes
		Spicy Eggplants with Coconut
		Cauliflower Curry with Fresh Coriander
		Hot Curried Potatoes
		DUM ALOO - Baby potatoes cooked in a creamy spicy sauce
		DHALL MAKHANI - A rich creamy Dhall from North Western India
		PALAK PANEER - A Mildly spiced combination of Paneer and Spinach
		Healthy and Easy Red Lentil Dhall
		Brown/Green Lentil Curry
		PUNJABI CHOLE - Chickpeas cooked with hot spices, onions and tomatoes
		DHAL TADKA - Lentils cooked with onions, tomatoes, mustard seed and garlic
	Chicken Dishes
	Lamb Dishes
	Beef Dishes
	Seafood Dishes
	Rice / Breads
	Accompaniments

Spicy Eggplants with Coconut

Serves 4 as a main dish

750 gm Eggplants cut into approx. 3 cm squares
1/2 can of Monika Coconut Milk
2 large Onions sliced finely
1 tspn of Seven Seas Minced Garlic
1 tspn of Seven Seas Minced Ginger
1 tspn of Maharajah's Choice Brown Mustard Seeds
3 tbspns of oil
2 tspns of Maharajah's Choice Ground Coriander
1 tspn of Maharajah's Choice Ground Cumin
1 tspn of Maharajah's Choice Ground Turmeric
1 tspn of Maharajah's Choice Garam Masala
1 tspn Sugar
2 Maharajah's Choice Bay Leaves
Salt to taste
1 fresh Green Chilli chopped or 1/2 tspn of Maharajah's Choice Chilli Powder (optional)

Heat the oil in the saucepan and fry eggplants until their skins turn crisp and brown
Remove and drain on kitchen paper
Add onions and mustard seeds to oil and fry until onions are brown
Reduce heat to medium, add minced garlic and ginger, bay leaves, ground coriander, ground cumin and green chilli, fry for 3 minutes
Now add chilli powder (if this is your preferred option), turmeric and garam masala fry for a further 2 minutes
It is important that you stir ingredients constantly during the above process
Add coconut milk and eggplants, salt and sugar
Stir well. Cover and cook for approx. 15 minutes, until eggplants are tender
If you prefer a thicker curry cook without covering