Brinjal Eggplantn Coconut Milk

Ingredients 2 large brinjal (eggplant), sliced ¼ teaspoon chile powder, or more to taste ⅛ teaspoon turmeric powder, or more to taste 1 tablespoon vegetable oil, or more as needed salt to taste 1 cup coconut milk, or more to taste 2 tablespoons tamarind pulp, juice squeezed and reserved 1 ½. Heat oil in a pot and stir fry eggplant for 3 minutes with turmeric. Remove from pot and set aside.

Meat doesn't have to be the only thing grilling this summer.

•6 Eggplants
•Half Yellow onion, chopped
•Hot peppers, to taste
•1 can (13.5 oz.) Coconut milk
•1 tbsp. Lemon powder
•1 1/2 tsp. Salt
•1 stalk Green onions, chopped

To prevent from bursting, use a fork to poke holes in the eggplants prior to grilling.

Grill eggplants until dark brown/black and soft, turning them frequently to ensure they are evenly cooked.

Cool eggplants in a bowl of water.

Once cool, peel the skin off the eggplants. Separate eggplants while keeping them connected to the stems, place in a small baking dish and set aside.

Combine yellow onions, hot peppers, coconut milk, lemon powder, and salt in a medium bowl. Mix thoroughly until lemon powder and salt dissolve.

Pour mixture over eggplants. Work mixture between eggplants to ensure they are thoroughly coated.

Garnish dish with green onions and chill for about 1 - 2 hours.

Serve and enjoy!