BRINJAL WITH COCONUT AND CORIANDER

Brinjal is one such curry which I can have any number of times in a week. A quick easy to cook vegetable is brinjal. Apart from the plain brinjal fry, one more easy to make curry is brinjal with coconut, coriander, Ginger, green chillies. You can even omit any one of the ingredients, even then the curry tastes awesome. This curry is a crowd pleaser during festivals, marriages, functions. Choose the tender, long brinjals  so they cook quickly and the curry literally tastes yummy. Serve this delicious curry with hot steamed rice, ghee and plain dal.
INGREDIENTS

• Tender brinjal                      1/2 kg
• Oil                                         3 Tsp
• salt                                       to taste
• Turmeric                               a pinch
• Green chillies                        2
• Ginger                                  1/2 inch piece
• Coriander                             a small bunch
• Coconut                               4 one inch pieces
• Jeera                                    1 Tsp

PROCEDURE
Cut the brinjals into small pieces. Put them in salt water, if you are not making the curry immediately. Heat oil in a pan and add half table spoon of jeera. When the jeera changes color add the brinjal pieces. Add the salt and turmeric. Cover with the lid and cook on a slow flame. Keep stirring intermittently. In the mean while grind the coconut, coriander, green chillies, ginger, remaining jeera to a paste. The mixture should not form into a fine paste, it should have a little crunch. When the curry is 3/4th done and the brinjal pieces are cooked, add the paste to the curry. At this time you can add a little oil if needed. Cover and cook for another two minutes and when the curry gets the flavor of the  masala switch off the flame and serve hot with rice.