Ingredients
– 3 medium eggplants, diced
– 1/2 cup poppy seeds
– 1/4 cup grated coconut
– 2 tablespoons vegetable oil
– 1 teaspoon mustard seeds
– 1 teaspoon cumin seeds
– 1 onion, finely sliced
– 2 green chilies, slit
– 1/2 teaspoon turmeric powder
– Salt, to taste
Method
1. Start by soaking the poppy seeds in warm water for about 15 minutes.
2. Heat vegetable oil in a pan over medium heat. Add mustard and cumin seeds, cooking until they pop.
3. Sauté sliced onion and green chilies until the onion turns golden.
4. Add diced eggplants, turmeric powder, and salt. Cook until the eggplants soften.
5. Blend the soaked poppy seeds with grated coconut, then add this mixture to the pan. Stir well, cooking for a few more minutes.
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