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Title: Easy Eggplant Curry
Categories: Indian
Yield: 4 Servings

3 tb Peanut oil; (canola also
-works)
1 ts Brown mustard seeds
1 ts Cumin seeds
1 Onion; sliced
4 Japanese eggplants; sliced
-1/2" thick
1 Serrano chile; chopped fine
-(*)
1 ts Ground coriander
14 oz Can diced tomatoes with
-juice
1/2 ts Garam masala
1 ts Salt
1/2 ts Black pepper

* Seeded if you're concerned about spice. I left my seeds in.

Heat 1 tb oil in a large frying pan until it shimmers. Add the mustard
seeds and cumin seeds and heat about 30 seconds, until they pop.

Add the sliced onions, and stir occasionally over medium high heat
until they are deep brown in spots (this will take a while, but makes
a big difference to the taste and they won't burn if you are careful).

Add 1 more tablespoon of oil. Add half the eggplant, and saute until
the skin turns brown and the flesh just starts to soften. Remove
onions and cooked eggplant to a heatsafe bowl. Add the final
tablespoon of oil, the remaining eggplant, and saute until browned
and slightly softened. Add the onions and the first batch of eggplant
back to the pan.

Add the chile, coriander, garam masala, tomatoes, and salt and
pepper. Turn heat to medium low and cook, covered, until the eggplant
is soft, stirring occasionally.

Serve hot with rice and plain yogurt or raita. Feel free to add other
condiments, like spicy pickle or chutney.

Adapted from "Purnima Garg's Eggplant and Tomato Curry" on Food52

Recipe by Purnima Garg

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