Eggplant Tomato Curry

Eggplant Tomato Curry

Ingredients: 

Eggplants: 5 (I used small round ones) 

Tomatoes: 2 medium-sized 

Onion: 1/2 Large-sized 

Cilantro: finely chopped 

Green Chillies: 4-5 

Ginger: small piece( finely shopped) 

Mustard seeds 

Cumin seeds 

Curry leaves 

Turmeric powder 

Salt to taste 

Red chillies: 2-3 

Procedure: 

Add oil to the pan. 

Add mustard seeds, cumin seeds, turmeric powder, curry leaves and red chillies. When the seeds start spluttering add onions and fry until they are soft and golden brown. 

Adding little salt when the onions are frying. 

Cut the eggplants length wise into 2-3 inch pieces and add to the pan along with finely chopped ginger. 

Cook until the eggplant becomes tender and soft. 

Finely chop the tomatoes. 

Once the eggplant is well done, add tomatoes and cook until the tomatoes are done. 

Add more slat if needed and garnish with cilantro. 

Serve with rice or roti.