INGREDIENTS
1 tsp
Coriander
1
Onion
1
Serrano chile, fine
14 oz
Tomatoes, canned with juice
1/2 tsp
Black pepper
1/4 tsp
Garam masala
1 tsp
Mustard seeds, brown
1 tsp
Salt
1 tbsp
Canola oil
1 tsp
Cumin seeds
4
Japanese (long and thin) eggplants, sliced 1/2 inch thick