Eggplant stir fry is an easy and spicy side dish with spices and coconut that goes well with rice and chapati. It is simple to make in just a few minutes.
Cut the eggplants lengthwise and soak in the water for 10 to 15 minutes. Grind the grated coconut with a little amount of water and keep it ready.
In the meantime, heat oil in the pan, add chopped onion and saute until onion becomes soft.
Add the chopped eggplants, cover and cook over a medium heat until the eggplants become soft.
Add red chili powder, turmeric powder, coriander powder, salt, grounded coconut paste and mix well. Cook uncovered for 2 to 3 minutes (keep stirring). Eggplant stir fry is ready to serve.