Eggplant – Tomato Curry in Cilantro – Onion Sauce

This is a delicious combination of eggplants and tomatoes cooked in the luscious onion-cilantro sauce. This is a very simple and quick curry to prepare and it makes a great side dish for both rice and chapathis. 

Ingredients:

• 3 Eggplants (I used Japanese Eggplants), chopped into small pieces
• 4 Tomatoes, chopped
• 1 small Onion, cut into pieces
• A bunch of Cilantro
• 3 or 4 Green Chilies
• Few Curry Leaves
• A pinch of Turmeric Powder
• 1 tbsp Oil
• Salt

For Seasoning/Tempering:

• ½ tsp Mustard Seeds
• ¼ tsp Cumin Seeds
• ½ tsp Black Gram Dal
• ½ tsp Bengal Gram

Preparation:

Combine onions with cilantro + green chilies and grind into a soft paste by adding a little amount of water. Keep Aside. 

Heat oil in a pan and add mustard seeds. When they pop, add cumin seeds + urad dal + chana dal + curry leaves and sauté well. 

Later add eggplant + tomatoes and mix well. Add the onion paste to this and mix well. Also add turmeric and stir well. 

Add salt, mix well, cover the pan and leave it on med. low flame for some time. Keep stirring in between. 

When the vegetables appear to be cooked and become soft and all the water gets absorbed, turn off the flame and transfer the curry to a serving bowl. 

Enjoy this delicious curry with rice or chapathis. Yummy!!