Thai Eggplant Curry (Sukke)

Recipe Type : Indian                                                    Yield : 4
Preparation Time : 10 mins                                         Cooking time : 20 mins

Ingredients:
10 Thai eggplant
2 tsp jaggery powder
1 and half tsp salt
1 tbsp coconut oil
3/4 cup grated coconut
5 Byadagi chilies
1/2 tsp tamarind paste
2 tsp mustard seeds
8 curry leaves
1/4 tsp fenugreek seeds
2 tsp cumin seeds
1 tsp black lentils
3 garlic cloves
1/2 inch of ginger
3 tsp coriander seeds
3/4 cup water

Method:
1. Dry roast fenugreek seeds, cumin seeds, black lentils, garlic cloves, Byadagi chilies and coriander seeds. Keep aside.
2. In a blender add all dry roasted ingredients along with salt, jaggery powder, grated coconut, ginger, tamarind paste. Add little water and grind coarsely.
3. In a cooker pan pour coconut oil. Put mustard seeds and curry leaves for tempering.
4. Cut each eggplant into 8 slits.
5. Stuff the ground masala inside the eggplant openings (slit).
6. Now put the stuffed eggplant in cooker pan.
7. Add remaining ground masala and 3/4 cup of water.

8. 2 pressure cooker whistles required to cook eggplants. 

9. Finally adjust the thickness of the gravy by cooking the curry in an open pan (Do not cover pan with a lid).