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1
Combine the peas, coriander and cumin in a spice mill or coffee grinder and grind to a fine powder.
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2
Transfer the pea-spice mixture to a small bowl and set aside.
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3
Place the coconut, cayenne, thyme and 2/3 cup of water in the bowl of a blender or food processor and process to a fine puree.
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4
Transfer the coconut-spice mixture to a separate bowl and set aside.
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5
Place a 10-inch microwave-proof covered shallow dish in a 650- to 700-watt microwave carousel oven, add the oil and heat at 100 percent power for 2 minutes.
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6
Uncover, add the mustard seeds and replace the lid.
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7
Cook at 100 percent power for 2 to 3 minutes, or until the seeds pop.
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8
Uncover, stir in the pea-spice mixture and the garlic and onion.
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9
Replace the lid and cook at 100 percent power for 4 minutes, or until onions are soft.
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10
Remove.
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11
Add the coconut-spice mixture and lemon juice and mix thoroughly.
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12
Cook, uncovered, at 100 percent power for 3 minutes, or until the coconut-spice paste begins to thicken.
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13
Remove from the oven.
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14
Add the eggplant and salt.
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15
Mix until the vegetables are evenly coated with the spice paste.
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16
Cover and cook at 100 percent power for 6 to 8 minutes, or until the eggplant is cooked soft but not mushy.
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17
Remove from the oven and let the dish stand, covered, for 5 minutes.
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18
Garnish with the coconut, lemon juice and coriander, if desired, and serve.
