Aubergine In Coconut Milk

• 1 aubergine
• 1 teaspoon turmeric
• 1 1/2 teaspoons salt
• 5 tablespoons vegetable oil
• 1/2 teaspoon black mustard seeds
• 1 onion small, chopped
• 1 clove garlic crushed
• 1 green chili finely chopped
• 1 teaspoon ginger Grated
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 bay leaf
• 1 ground cinnamon
• 3 tablespoons cider vinegar
• 1 1/2 cups coconut milk Thin
• 1/2 teaspoon sugar

1. * Sliced about 1/3" to 1/2" thick** diluted 1 can coconut milk with 1/2 can water Mix salt and turmeric. Rub this into the aubergine slices. Heat 4 Tbsp 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.
2. Heat remaining Tbsp oil and fry mustard seeds till they crackle. Add the next 9 ingredients (including cinnamon). Fry a minute or two. Pour vinegar over aubergine 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.

aubergine, turmeric, salt, vegetable oil, black mustard seeds, onion, garlic, green chili, ginger, ground coriander, ground cumin, chili powder, bay leaf, ground cinnamon, cider vinegar, coconut milk, sugar

Taken from www.yummly.com/recipe/Aubergine-In-Coconut-Milk-1646636 (may not work)