To make brinjal curry, first add oil to a pan and heat it. Next add mustard & cumin seeds.

When they begin to pop, add the curry leaves. Fry for about a minute.

Then add onions and green chili. Saute them stirring occasionally until they turn golden.

While the onions fry, rinse and cube brinjals. If you find any seeds, cut them up and discard.

Keep them immersed in a bowl of water with ¼ tsp salt. This prevents discoloring & avoids bitter taste in the eggplants.

When the onions turn golden, add ginger garlic and saute until the raw smell goes off. This takes about 40 to 60 seconds.

Then add tomatoes and salt. Fry for 2 mins. Cook covered until the tomatoes turn soft & mushy.

Then add red chilli powder, turmeric and garam masala. Saute until the masala turns fragrant.

Drain the water and add chopped brinjal to the pan. Saute for 2 to 3 mins on a medium flame.

Pour half cup water. Cover and cook till the brinjals turns soft and tender. If you prefer a dry curry then reduce the water.

Simmer till the brinjal curry becomes thick & slightly mushy. Taste test and add more salt, red chilli powder or garam masala if needed.

For a gravy curry, add thick coconut milk and simmer for a minute.

When the curry begins to bubble, turn off the heat and sprinkle coriander leaves.

Serve brinjal curry with rice, roti or any flatbreads.