This is a delicious recipe from the western part of India, using the unlikely combination of eggplant and fresh coconut.
To serve: 4

3 medium sized Eggplants (cubed)
2 tbsps Oil
2 medium sized Onion (finely sliced)
6 tbsps Coconut powder
2 medium sized Potato (boiled & cubed)
2 tsps Curry powder
1 cup Vegetable stock
1 tsp Red chilli powder
Salt to taste

Keep the eggplant cubes soaked in salted water. Heat oil in a pan, add sliced onions and sauté till golden brown. Place the eggplant cubes in a microwave bowl with water and cook in the microwave oven on HIGH (100%) for three minutes. Mix coconut powder with one cup of water to make coconut milk. Add curry powder to the sautéing onion and mix. Add vegetable stock and mix. Add red chilli powder and cook for two to three minutes. Add boiled potato cubes, eggplant cubes and salt. Mix and add coconut milk. Once it comes to a boil, lower the heat and simmer for five minutes. Serve hot.