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Spicy Eggplant Curry

Ingredients

Eggplants 4 nos.
(long ones taste best or you can use 1.5 to 2 lbs of the commonly available variety)
Onion 1 big
Red chilli powder 1/2 tsp ( 1 tsp if you want it very spicy)
Salt to taste

Cummin and mustard seeds for seasoning

Oil for deep frying

Method

1. Roughly chop the onions and grind them along with the chillie powder.
2. Cut the eggplant into medium size pieces.
3. In a vessel heat oil and season with mustard and cummin seeds.
4. When they start to splutter add the onion paste and stir.
5. Fry the paste well for about 4-5 minutes on low flame.
6. Add the eggplant pieces to the fried paste and mix well, cover and cook for a few minutes.
7. When the pieces and half done add salt and stir. Cover and cook till the eggplant pieces are done.

Serve hot with rice.