Indian Eggplant Curry

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If you don't like eggplant, you will after enjoying this spicy indian dish!!

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Steps

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Chop the eggplants into 1-inch cubes with the skins on.

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Boil eggplant pieces in large stockpot for about 5-7 minutes , or until soft.

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Drain well , set aside.

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Heat oil in a large pan over medium heat.

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Mix in cumin seeds and mustard seeds.

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Let them roast for about 1 minute or until they start to sizzle and pop.

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Stir in onion and fry for 2 minutes or until onion is tender.

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Add turmeric powder and fry for another 30 seconds.

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Add ginger-garlic paste , frying for about 1 minute.

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Stir in cayenne pepper , curry powder , and diced tomato.

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Cover and let simmer on low heat for about 5 minutes , or until the tomato is almost a paste.

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Add salt , green chiles , and plain yogurt.

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Cook for 30 seconds , then add the eggplants.

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Cover and cook for 7-10 minutes.

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Mix in chopped cilantro and serve over rice.

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Ingredients

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eggplants, olive oil, cumin seed, mustard seeds, turmeric powder, cayenne pepper, onion, ginger-garlic paste, curry powder, tomatoes, plain yogurt, green chilies, salt, fresh cilantro