Ingredients

• 1/2 kg - Eggplants (quartered)
• 2 - Onions, chopped (medium)
• 4 tbsp - finely cut Coriander leaves
• salt to taste
• For Seasoning:
• 7 or 8 - Red chillies (dry)
• 2 tbsp - Coriander seeds
• 1 tbsp - Mustard seeds
• 1 tbsp - urad dal
• 1 tbsp - Channa dal
• 1/2 tbsp - cumin seeds
• A little bit of Asafoetida
• 2 tbsp - Oil to fry.

How to Make Spicy Eggplant Curry

• Take a pan and add 3 tbsp of oil.
• When the oil heats up, add the cut vegetables to that.
• Now mix it and cover with the lid.
• Cook until it softens.
• In the meantime, take another pan and put 2 tbsp of oil in it.
• Then fry the above ingredients for seasoning until golden brown.
• Cool it and then grind it into a fine powder.
• Now remove the lid of the vegetables and check whether they've become soft/hot.
• It just takes 5-10 minutes for an eggplant to become soft.
• Once it becomes soft, add this ground powder, freshly cut coriander leaves and salt according to your taste.
• Now mix them together and keep on low flame for 2-3 minutes.
• Serve it hot with rice/chapatti.