• 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.

How to Make Brinjal Curry

• 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.