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

Preparation

1. Step 1

   Combine the peas, coriander and cumin in a spice mill or coffee grinder and grind to a fine powder. Transfer the pea-spice mixture to a small bowl and set aside.

2. Step 2

   Place the coconut, cayenne, thyme and ⅔ cup of water in the bowl of a blender or food processor and process to a fine puree. Transfer the coconut-spice mixture to a separate bowl and set aside.

3. Step 3

   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. Uncover, add the mustard seeds and replace the lid. Cook at 100 percent power for 2 to 3 minutes, or until the seeds pop. Uncover, stir in the pea-spice mixture and the garlic and onion. Replace the lid and cook at 100 percent power for 4 minutes, or until onions are soft. Remove.

4. Step 4

   Add the coconut-spice mixture and lemon juice and mix thoroughly. Cook, uncovered, at 100 percent power for 3 minutes, or until the coconut-spice paste begins to thicken. Remove from the oven.

5. Step 5

   Add the eggplant and salt. Mix until the vegetables are evenly coated with the spice paste. Cover and cook at 100 percent power for 6 to 8 minutes, or until the eggplant is cooked soft but not mushy. Remove from the oven and let the dish stand, covered, for 5 minutes. Garnish with the coconut, lemon juice and coriander, if desired, and serve.