Eggplant Curry

Serves 4
Preparation Time 30 minutes
2 big eggplant chopped in 1" cubes (Store in a bowl of water and do not peel off)
1 potato chopped(optional)
1 tomato chopped
8-9 garlic cloves
1 tsp mustard seeds
1 tsp coriander seeds
1-2 green chilis
1/2 tsp fenugreek seeds
1/2 tsp turmeric powder
salt to taste
Deep fry the eggplant and potatoes. Keep aside on an oil absorbent paper.
Take garlic,green chili,coriander seeds,mustard seeds and fenugreek seeds in a grinder and grind to form a smooth paste.
In a pan, heat 2 tbsp cooking oil. Add the garlic paste and stir for few minutes. Add tomatoes and fry till they are tender. Now add salt and turmeric along with the fried vegetables.
Add a cup of water,mix well and cover the pan. Cook for 15 minutes or till the vegetables are tender. Keep stirring in between.
Garnish with coriander leaves and serve with rice or chapattis.

Nice recipe.I use to make this with in another way.I use to add red chillipowder,coriander powder and no fenu greek seeds prepares curry without tomato and the rest of the procedure is same.