Vankaya Masala (Eggplant Masala curry)

My second recipe for this no tomato gravy theme is Vankaya Masala with coconut milk and no tomato gravy.This curry is a best pair with roti, rice and ghee rice. I make Masala Vankaya with two different masalas . One is Bagara baigan Hyderabadi recipe that contain two to three tomatoes and the other recipe is with poppy seeds and cashew coconut gravy. This second recipe dosen't have tomatoes in it but I have already posted the recipe in my blog. Now I gave a variation to the Bagara baingan gravy with no tomato gravy...
                                                                           

 
Let's check the recipe.......
INGREDIENTS:---
Vankayalu (eggplants ) ---  7 small variety
Onion   ---  1 big very finely chopped
Green chillies  ---  3 finely chopped
Oil   ---   1 tab sp
Cinnamon   ---  1 inch piece
Cloves  ---  4 cloves
Cardamom   ---  3
Cumin seeds  --- 1/2 tea sp
Salt to taste
Turmeric powder --- 1/4 tea sp
Red chilli powder  ---  1 tea sp
Thick coconut milk  ---  1 cup
FOR MASALA:--
Dry coconut grated  ---  1 tab sp
Ground nuts  ---  1/2 tab sp or 6 to 8 badam soaked and pealed
Sesame seeds  ---  1/2 tea sp
Poppy seeds  ---  1/2 tea sp
Garlic cloves  ----  8
METHOD:----
1. Dry roast grated dry coconut, ground nuts, sesame seeds, poppy seeds and grind with garlic and little water to make a smooth paste.
2. Heat oil in a pan add cinnamon stick, cloves, cardamom, cumin seeds and let them crackle.
3. Add chopped onion and green chillies and fry till onion turn in to light pink.
4. In the mean while slit the eggplants in to four and add them to the onion in the pan.
5. Now add salt to taste, turmeric powder, red chilli powder, ground masala mix well cover and cook for a while.
6. Remove the lid and give a good stir add one cup water mix well and cover and cook till eggplants are tender.
7. Stir in between cover and cook for few more minutes.
8. Switch off the heat and add thick coconut milk mix well
Garnish with chopped coriander leaves and serve hot with rice or roti.
   

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