Spicy Eggplant (serves 4-5)

6 small eggplant, washed, quartered
1 cup tomato - pureed
4 garlic cloves - minced
3 green chillies
2 tbs minced ginger
4 tbs vegetable oil
1 tsp black mustard seeds
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1 tbs coriander powder
1 tsp chilli or cayenne powder
3 curry leaves – optional

Heat 2/4 tablespoons of vegetable oil and sauté eggplant quarters in a single layer until brown.. Set aside.

Using the same sauté pan that you used to brown eggplant, heat 2 tablespoons of oil on medium heat and sauté minced shallots, curry leaves, whole green chillies, cumin seeds and black mustard seeds. Once the spices start to pop, add in coriander powder, chilli powder, turmeric powder and a pinch of salt and sauté for
a few seconds.

Pour in pureed tomatoes and stir well. Adjust seasonings and add in cooked eggplants. Stir gently and cook covered on medium heat until the mixture looks dry - this could take around 6 to 8 minutes.