Mouth watering baingan curry in tomato coconut paste blended with spices. This is one of my favourite brinjal dish with hot steam rice. This a curry with small brinjals stir fried and then gravy is added.
In a kadai add ginger, garlic, onion and sauté till the onion becomes soft. Add tomato, turmeric powder, chilly powder, vegetable masala and salt. Mix well. Add grated 3 tbsp coconut grated. Cover and cook on medium flame till tomatoes are done and oil separates. Switch off and allow it to cool down. Now grind the masala to a smooth paste. Heat oil in a pan and add mustard seeds. Let it splutter, curry leaves and dry chillies. Add in the brinjals cut into cubes with some salt and let it frying in medium flame till cooked. Once the brinjals are cooked, add the coconut paste Mix well. Add water to adjust the consistency (if needed). Check taste and add salt (if needed). Cover and cook for 10 more separates. Serve with rice or chappathi.