Malai Mustard Brinjal ( malai begun basanti)

A dish made with large sized eggplants and different spices. tastes a little tangy and slightly sweet. 
( Inspired from a recipe from internet )

Ingredients :

• Large Brinjal /eggplants : 2 (cut into thick long pieces -- 1 brinjal yields 8/10 pieces)
• Mustard oil : 1 cup 
• Mustard seeds (sarson) : 3 tablespoons
• charmagaz (melon seeds ) : 1 tablespoon 
• Curd : 1 tablespoon
• Green chillies : 10/12
• Turmeric ?(haldi) powder : 2 teaspoons
• Nigella seeds (kalonji) : 1 teaspoon
• Salt : to taste
• Sugar : 2 teaspoons
• Thick coconut milk : half cup ***
• Fresh cream / malai : 1 tablespoon

Method :

• Rub 1 teaspoon salt,half teaspoon sugar and 1 teaspoon turmeric (haldi) powder. Heat 2 tablespoons oil in a deep pan and fry the brinjal pieces. Keep aside. 
• Make a paste of mustard seeds,salt and 5/6 green chillies. 
• grind the charmagaz also and keep aside.
• Heat the rest of oil and all 2/3 green chillies(slit) and kalonji. 
• Now add charmagaz paste ,haldi powder,salt (if required) and cook over medium flame. 
• After 5/6 minutes,add the mustard paste and brinjals. cover and cook for 3/4 minutes.
•  Beat the curd and add now.Mix well. Cook covered. Add the coconut milk,cover and cook for a few more minutes.
• When the brinjal pieces are cooked completely,add the cream and sugar. Mix well and take the pan down.
• Garnish with green chillies (slit)
• Enjoy with rice or roti.

*** Soak scraped coconut in hot water for a few minutes and you get fresh coconut milk. 
Powdered coconut milk also can be used.