Eggplant Curry

INGREDIENTS:

• Eggplant - 1 big  or 6 small size
• Onion (chopped) - 1 large
• Tomato - 1 medium 
• Green Chilies (sliced) - 2 
• Ginger-Garlic paste - 1/2 tsp
• Sambar Powder or Re chilli powder - 1 tsp 
• Turmeric Powder - 1/4 tsp
• Corn Flour - 1/2 tsp [optional]
• Cilantro(chopped) - 1 tbsp

For Tempering:

• Oil - 2 tsp
• Mustard Seed - 1/4 tsp
• Channa Dal - 1/4 tsp
• Urad Dal - 1/4 tsp

METHOD:

• Chop onion, tomato, and slice green chilies. Cut eggplants into medium bite size pieces and keep aside.
• In a pan heat oil, and add mustard seeds,channa dal,and urad dal.
• Once mustard cracks add onion, green chili,  and saute until onion becomes light brown.

• Add chopped tomato and salt and cook until tomato gets almost mash. Now add turmeric and sambar powders mix well.
• Add eggplant and cook for 2 minutes. 
•  Now add 1cup of water, and cook in slow-medium flame until eggplant gets cooked around 5-6 minutes, off the flame and let the curry sit for 5 minutes or more.
• If you want the gravy to be thick then mix the cornflour with little water and add once eggplant is almost cooked. 
• Garnish the eggplant curry with chopped cilantro.

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