Vankaya Kobbari Vepudu (Eggplant Coconut Fry)

Heat 1 tbsp of Oil in pan; splutter ½ tsp of Mustard Seeds and few Curry Leaves. Add and sauté a chopped large Onion till golden brown. Add quartered ¼ kg of Eggplants and sauté for 5-6 minutes. Add a tbsp of Ginger Garlic Paste, 1¼ tbsp of Grated Coconut and mix well.  Add Salt to taste, a big pinch of Turmeric Powder and sauté without lid for 4-5 minutes till the rawness disappears. Add a tsp of Coriander Powder, ¼ tsp of Cumin Powder, a tsp of Red Chilli Powder and mix. Cover cook on low heat till the eggplants become soft. Remove from heat and serve hot with steamed rice.

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