Vankaya Kottimeera Karam Kura (Eggplant in Cilantro Gravy)

Ingredients:
Indian eggplants – 10 – 12, cubed

For the Masala paste:
Cilantro (coriander leaves) – 1 cup
Green Chilies – 6 (or according to taste)
Ginger – 1” piece
Grated Coconut (fresh or dry) – ¼ cup
Salt – ½ tsp

For popu:
Chana dal – 1 tsp
Urad dal – 1tsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Red chilies – 2 (optional)
Curry leaves – 6

Method:

• Grind
  all the ingredients for the masala paste with water. Add just enough
  water to grind, so that the paste is not too thick or too runny. Keep
  aside.
• Heat 2tsp oil in a pan,
  add the popu ingredients and after the seeds splutter and the dals turn
  light brown, add curry leaves and eggplant pieces. Cover and cook on
  medium-low heat for about 8-10 minutes or until the eggplants are half
  way cooked.
• Mix in the
  cilantro paste and salt; cover and cook until eggplants are completely
  tender and the masala paste doesn’t smell raw anymore. This will take
  10 more minutes.
• Serve hot with rice and dal for a wholesome meal.

A recipe from cooks-hideout.blogspot.com