Ingredients
- 4 Eggplant - small, chopped
- 1 Onion - small, chopped
- 6 ~ 8 cloves Garlic
- 2 tbsp Coriander Ground
- 2 chilies Green - slit (optional)
- ¼ tsp Turmeric
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 8 ~ 10 Curry leaves
- to taste Salt
Instructions
- Combine ground coriander, turmeric with 1½cups of water. Add salt, mix well and set aside.
- Heat 2tsp gingelly oil in a sauce pan. Add the mustard and cumin seeds; once the seeds start to splutter, add the curry leaves, garlic cloves and onions. Cook till onions start to turn lightly brown.
- Add the eggplant and cook till tender, about 5~6 minutes.
- Add the prepared coriander water and let the mixture boil for 10~12 minutes or until it doesn't smell raw anymore.
- Serve with hot steamed rice.
Notes
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