eggplant curry

Here's a simple recipe for Eggplant Curry:

Ingredients:

- 2 large eggplants (brinjals), diced

- 1 onion, finely chopped

- 2 tomatoes, chopped

- 3 cloves garlic, minced

- 1-inch piece of ginger, grated

- 1 green chili, chopped (adjust to taste)

- 1 teaspoon cumin seeds

- 1 teaspoon mustard seeds

- 1 teaspoon turmeric powder

- 1 teaspoon ground coriander

- 1/2 teaspoon chili powder (adjust to taste)

- 1/2 teaspoon garam masala

- Salt to taste

- Fresh cilantro leaves for garnish

- 2 tablespoons oil (vegetable or mustard oil)

- Water as needed

Instructions:

1. Heat oil in a large pan or skillet over medium heat. Add cumin seeds and mustard seeds. Let them splutter.

2. Add chopped onion and sauté until it turns golden brown.

3. Add minced garlic, grated ginger, and chopped green chili. Sauté for another minute.

4. Add chopped tomatoes and cook until they turn soft and mushy.

5. Add turmeric powder, ground coriander, chili powder, garam masala, and salt. Mix well and cook for 2-3 minutes until the spices are fragrant.

6. Add diced eggplant to the pan and mix until it's well coated with the spice mixture.

7. Pour in enough water to cover the eggplant. Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let it cook for about 15-20 minutes, stirring occasionally, until the eggplant is tender.

8. Once the eggplant is cooked through and the curry has thickened to your desired consistency, taste and adjust seasoning if needed.

9. Garnish with fresh cilantro leaves before serving.

Serve the Eggplant Curry hot with rice or bread of your choice. Enjoy your flavorful and comforting dish!