Instructions: Method:
Cut brinjals into halves, rub with salt and leave for a few minutes than wash; dab dry with kitchen paper towels.

HEAT pati santan together with ingredients (A) over low heat for about 10 minutes. Fry brinjals until golden brown.

Place brinjals neatly on a banana leaf. Arrange mussels over the brinjals and pour coconut sauce over. Wrap up neatly and staple both ends. Grill for 5-7 minutes.

Transfer to a serving plate, sprinkle some chopped spring onions and squeeze limau kasturi juice over and serve hot.

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