Spicy Eggplant with Sesame and Coconut

• Heat oil in a pan and fry the eggplant slices till soft and golden brown. Remove from oil and let in drain on paper towels. Sprinkle some salt over the eggplants when still hot.
• In the meantime dry roast the cumin seeds, sesame seeds, red chilies and coconut. (Remember to add the coconut last - since it browns very easily.) Allow it to cool and grind the mixture in a spice / coffee grinder. Set aside.
• Heat 2 tbsps oil in a large saucepan.
• Add the mustard seeds, cumin seeds and the curry leaves. When it crackles add the chopped onions. Add the salt, ground mixture, coriander powder and sufficient water to make a gravy.Mix well, cover and cook till the onions are soft.
• Add the tamarind concentrate and bring to a boil.
• Add the fried eggplant slices to the gravy .Simmer and let it cook for about 10 mins till the flavors in the gravy penetrate .
• Serve hot garnished with fresh cilantro leaves.

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