Eggplant Curry

1 large eggplant diced
1 onion diced
2 cloves garlic
½ inch fresh ginger, peeled
¼ tsp black mustard seed
½ tsp urad dhal
1 tsp red chili powder
½ tsp coriander powder
½ tsp jeera/cumin powder
3 tbsp olive oil
salt to taste
chopped cilantro for garnish

Puree the ginger and garlic and set aside

Heat oil over low to medium heat in a deep fry pan. Add the urad dhal and mustard seeds. Cover. When you hear the mustard seeds pop, add onions and ginger-garlic puree. Fry until the onions are caramelized. Add the egg plant.  Stir. Add all the spices. Stir. Cooked covered until the egg plant is soft and the oil separates. Check for salt . Garnish with cilantro.


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