Eggplant Vindaloo

200 ml Oil

50 g Ginger

80 g Garlic

20 Nos. Chili whole red

05 Nos. Cinnamon Sticks medium

05 g Clove

10 g Cumin seeds

10 g Mustard seeds

100 g Peppercorn

80 ml. Vinegar

30 g Sugar

100 ml. Coconut feni

50 g Chopped garlic 5 g Cumin seeds

1 g Asafetida

1. Take whole baby Aubergine, wash and cut as you require.

2. take a bowl put all the ingredients in (red chilli whole in it and add peppercorn, cinnamon, cuminseeds, mustard seeds, clove, ginger and garlic, sugar, vinegar and coconut feni ) prepare the marinade, cover with the lid, and rest the marinade for one hrs, then grind it, once is done then keep a side.

3. After an hour apply the paste on brinjal or marinated properly, then keep a overnight in the fridge.

4. Take the pan add oil add fine chopped garlic once it is brown , add slice onion in to it, one it develops a light brown color add the marinated brinjal, cook on a slow heat and finish with fresh coriander