- 2 tablespoons vegetable oil
- 1 (1 1/4 pound) eggplant, cut into 1-inch cubes
- 6 tablespoons vegetable oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds, crushed
- 1/2 teaspoon kalonji (onion seed)
- 1/2 teaspoon sesame seeds
- 1 (1/2 inch) piece fresh ginger root, chopped
- 5 cloves garlic, chopped
- 2 onions, peeled and finely chopped
- 1 green chile pepper, seeded and chopped
- 1/4 cup tomato puree
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 3/4 teaspoon salt
- 1/2 cup coconut milk
- 1 tablespoon cilantro leaves
- Heat the 2 tablespoons oil over medium-high heat in a large skillet, and fry eggplant pieces until golden, about 5 minutes. Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel.
- Heat the 6 tablespoons oil in the same skillet over medium heat. Stir in the cumin, fenugreek, kalonji, and sesame seeds, and cook until the cumin turns golden, about 2 minutes. Reduce the heat; stir in the ginger and garlic, and cook for a few seconds. Stir in the onions and green chile pepper, and continue to cook and stir until the onion is golden, about 10 minutes.
- Stir the tomato puree, chili powder, coriander, turmeric, and salt into the onions. Cook and stir over medium heat for 2 minutes, or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with cilantro leaves.