indian, page 2.

Serves 2

Preparation time 10 minutes

Cooking time 10 minutes

Ingredients:

1. 2 cups coconut milk
2. 2 - 3 cloves of garlic, minced
3. 2 green chilies
4. 3 dried kokum (Garcinia indica)
5. salt to taste
6. fresh corriander to garnish

Directions:

In a bowl add all the ingdredients except the corriander. Keep in the fridge for 2-3 hours. Garnish with corriander. Serve chilled with steamed rice or by its self.

Serves 2-4

Preparation time 10 minutes

Cooking time 30 minutes

Ingredients:

10 1/4 inch slices of eggplant

1 tsp  turmeric powder

1 tsp chilly powder

1 tbsp maharashtrian garam masala

1 cup rice flour

oil to shallow fry

salt to taste

Directions:

Place the eggplant slices in a flat plate, sprinkle salt, chilly powder, turmeric powder and maharashtrian garam masala. Let stand for 20 minutes. Once done dab the spiced eggplant slice on both sides in rice flour. Heat a shallow pan and place the floued slices on the pan. Add a tablespoon of oil.  Let cook until one side is done. Flip to the other side and let cook until both sides are crispy. Serve hot with rice and Sol Kadhi or any other goan curry. This dish can be eaten as a side dish by itself also.