Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, coconutty baby baingan | coconutty baby egg plant. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious. Coconutty Baby Egg plant is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Coconutty Baby Baingan

To get started with this particular recipe, we must first prepare a few components. You can have coconutty baby baingan | coconutty baby egg plant using 13 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Coconutty Baby Baingan | Coconutty Baby Egg plant:

1. Make ready 10-12 Small to Medium Baby Baingan/Baby Eggplants
2. Take 2 Medium Onions (Finely chopped)
3. Take 300 ml Tomato Purée
4. Take 1 Tbsp Garlic Paste
5. Get 1 Tbsp Ginger Paste
6. Take 2 Tbsp Dhania/Coriander Powder
7. Take 1 Tsp Mustard Seeds
8. Get 1 Tsp Nutmeg Powder
9. Take 1 Tsp Turmeric Powder
10. Get 2 Tsp Deghi Mirch/Red Chilli Powder or as per taste
11. Prepare As per Taste Salt
12. Make ready 3 Tbsp Coconut Milk Powder
13. Make ready 3-4 Tbsp Cooking Oil

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Steps to make Coconutty Baby Baingan | Coconutty Baby Egg plant:

1. Whisk the Coconut Milk Powder in 1 cup of lukewarm water to liquify. Set aside.
2. Wash the Baby Eggplants thoroughly. - Prick all the sides with the help of a fork. - Slit them lengthwise keeping the top with the stem intact.
3. Heat oil in a non-stick skillet. - Tip in the mustard seeds. Let them crackle.
4. Sauté the Onion until golden over high heat.
5. Reduce heat to medium. - Add ginger paste, garlic paste, salt, turmeric powder, degi mirch powder, dhaniya power & the nutmeg powder. Stir well.
6. Reduce heat to low.
7. Pour the tomato purée. Cook covered for about 5 minutes.
8. Drop the Baby Eggplants one by one. Stir well. Add a cup of water. Stir. Cover the skillet.
9. Turn the heat to low & let it simmer for about half an hour in order to infuse the herbs & spices into the Eggplants. Add a cup of water. Stir. Cover the skillet.
10. Finally, add the coconut milk & stir well until you get a thick & creamy texture.
11. Serve hot.
12. Enjoy with Roti/Parantha/Naan.

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