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Purnima Garg's Eggplant and Tomato Curry

luvcookbooks
  • 30 minutes
  • Serves 4 to 6

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