Eggplant In Coconut Milk

Ingredients

1 eggplant
3 gr turmeric
4 gr salt
75 ml vegetable oil
2 ml black mustard seeds
1 onion
1 clove garlic
1 green chili
5 gr ginger
4 gr coriander
2 gr cumin
1 gr chili powder
1 bay leaf
1 gr cinnamon
45 ml cider vinegar
350 ml coconut milk
2 gr sugar

Instructions

* sliced about 1 cm to 1 cm thick ** diluted 1 can coconut milk with half can water Mix salt and turmeric. Rub this into the eggplant slices. Heat 4 Tablespoon of the vegetable oil and brown the slices on both sides. (A Teflon pan is especially good for this) Remove browned slices from pan and set aside. Heat remaining Tablespoon oil and fry mustard seeds till they crackle. Add the next 9 ingredients (including cinnamon). Fry a minute or two. Pour vinegar over eggplant slices. Add them to the spice mixture. Gently stir in the coconut milk and simmer VERY SLOWLY, stirring frequently, for about 15 minutes.Add the sugar, remove from the pan and serve.