Eggplant in Tomato Gravy
|Tomatoes||3 Medium, chopped|
|Onions||1 Small, finely chopped|
|Garlic ginger paste||1⁄4|
|Cumin seeds||1⁄4 Teaspoon|
|Garam masala powder||2 Pinch|
|Turmeric powder||2 Pinch|
|Chilly||2 (adjust as per taste)|
Cut eggplants into cubes & soak them in salt water for 3 minutes. Keep aside.
Heat 4 tbs oil in a skillet. Add mustard seeds & allow them to splutter. Add cumin seeds, onions, green chillies, ginger garlic paste, turmeric powder & curry leaves. Saute until onions turns brownish.
Add tomatoes, salt & chilly powder. Mix well & cover with lid until tomatoes turn tender. Smash tomatoes to make a puree. Add dhaniya powder & garam masala powder. Add yogurt.
Add eggplants & mix well. Add half a cup of water & cover with lid.
Cook until eggplants become tender (approx 8 minutes). Remove lid & cook until gravy reaches required consistency.
Serve Hot with Rice/Rotis.