Aubergine Curry

Aubergine curry or Eggplant Curry or Brinjal curry a versatile curry that goes well with paratha (Indian breads) or Rice and lentils curry.

It is very simple to make and if you have all ingredients ready, it would take about 15-20 min to prepare.



Ingredients
Aubergine 400 gms
Onion (one big or two small)
Tomato (one big)
Vegetable Oil
Mustard seeds
Cumin seeds
Green chilies / red chilli (optional)
Ginger
Coriander leaves
Coriander powder
Cumin powder
salt

Preparation

Cut aubergines, onions and tomatoes.
In a wok add some oil and add mustard and cumin seeds. once mustard seeds splinter add green chilly with ginger. Add onions and saute till they become transparent and then add aubergines once semi cooked add tomatoes with salt and cook till aubergines are fully cooked. Add all the dry spices, Coriander powder, cumin powder and mix well. Garnish with coriander leaves.

Tip: once you cut aubergines, put them in water with some salt so that they retain their color.