Kerala Style Eggplant Curry Recipe
Ingredients
1 medium eggplant, chopped
1 large onion, finely sliced
2 medium tomatoes, chopped
1 tablespoon ginger-garlic paste
1 teaspoon mustard seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 tablespoon oil
Salt to taste
2 tablespoons fresh coriander leaves, chopped
Method
1. Heat the oil in a large pan over medium heat. Add the mustard seeds and let them splutter.
2. Add the sliced onion and cook until golden brown. Then mix in the ginger-garlic paste and sauté for a minute.
3. Stir in the chopped tomatoes, turmeric, red chili powder, and salt. Cook until the tomatoes soften.
4. Add the chopped eggplant and mix well. Cook for about 10 minutes, stirring occasionally, until the eggplant is tender.
5. Garnish with chopped coriander leaves before serving.
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