Masala Vangi (Eggplant Slices Smothered With Coconut-Spice Paste)

1. 1

   Combine the peas, coriander and cumin in a spice mill or coffee grinder and grind to a fine powder.

2. 2

   Transfer the pea-spice mixture to a small bowl and set aside.

3. 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.

4. 4

   Transfer the coconut-spice mixture to a separate bowl and set aside.

5. 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.

6. 6

   Uncover, add the mustard seeds and replace the lid.

7. 7

   Cook at 100 percent power for 2 to 3 minutes, or until the seeds pop.

8. 8

   Uncover, stir in the pea-spice mixture and the garlic and onion.

9. 9

   Replace the lid and cook at 100 percent power for 4 minutes, or until onions are soft.

10. 10

    Remove.

11. 11

    Add the coconut-spice mixture and lemon juice and mix thoroughly.

12. 12

    Cook, uncovered, at 100 percent power for 3 minutes, or until the coconut-spice paste begins to thicken.

13. 13

    Remove from the oven.

14. 14

    Add the eggplant and salt.

15. 15

    Mix until the vegetables are evenly coated with the spice paste.

16. 16

    Cover and cook at 100 percent power for 6 to 8 minutes, or until the eggplant is cooked soft but not mushy.

17. 17

    Remove from the oven and let the dish stand, covered, for 5 minutes.

18. 18

    Garnish with the coconut, lemon juice and coriander, if desired, and serve.

* Per serving · 4 servings · Values may vary.