Vazhuthananga Upperi (Kerala Eggplant Stir-Fry)

Ingredients

• Eggplant - 5 whole
• Coconut - 2 tbsp
• Garlic - 2 clove
• Shallot - 4 whole
• Green chili - 2 whole
• Curry leaves
• Mustard seeds - 1/2 tsp
• Dried red chili - 2 whole
• Urad dal - 1/4 tsp
• Oil
• Salt

Instructions

1. 1Trim the stem ends and chop the eggplants into small, bite-sized pieces so they cook evenly.
2. 2Grate the coconut if using fresh and roughly chop the garlic and shallots, then coarsely grind 2 tbsp coconut with 2 whole garlic cloves, 2 whole green chilies and 4 whole shallots to a coarse paste; set it aside.
3. 3Heat oil in a pan, add 1/2 tsp mustard seeds and let them splutter, then add 2 whole dried red chilies, 1/4 tsp urad dal and curry leaves and fry briefly until the dal becomes aromatic and lightly golden.
4. 4Add the chopped eggplant and salt, stir to coat the pieces in the tempered oil, cover the pan and cook until the eggplant is soft when pierced with a fork.
5. 5Uncover, add the prepared coconut mixture to the cooked eggplant and toss gently to combine, then turn off the heat.
6. 6Serve hot with rice. Optional: garnish with a few extra curry leaves or a squeeze of lemon if you like.