Spicy Eggplant Tomato Gravy

So for some reason, most kids growing up in India don't like eggplant at all. Eggplant, aubergine, baingan. Who knows why?

I for one, absolutely loved it as a child and even now. My ma makes this south indian curried eggplant gravy that makes me salivate every time I think about it. But that's a dish for another day, when I get the recipe from her.

Today, it's going to be eggplant in a spicy gravy. With tomatoes. I love tomatoes. I like to put tomatoes in everything. It's my secret ingredient. Except, er, not so secret.

So, here we go!

Spicy eggplant tomato gravy

Preparation time: 30 minutes
Serves 2-3

Big Eggplant: 1/2
Tomatoes: 1 Big or 2 Small
Ginger: 1 inch stem
Garlic: 2-3 cloves
Curry Powder: 3 Tsp
Cumin Seeds: 1 Tsp
Mustard Seeds: 1Tsp
Oil: 3 Tbsp
Salt: To taste
Coriander Leaves and Lemon Juice to garnish.

Chop up half a big eggplant into half inch cubes. Finely chop up some ginger and garlic.

Pour the oil (vegetable of canola) into a heated pan. Sprinkle that cumin in there, and the mustard seeds too. Now stand back, and wait for the mustard seeds to pop.
 
(pop! pop!)

Okay, now throw the ginger and garlic in it too. In fact, you can even add a small chopped red onion to the dish. Just toss this around for a couple of minutes, and add the curry powder and turmeric.

Doesn't this smell wonderful!

Now's the time. Add the eggplant and toss it around to nicely coat it with the spices. Add salt to taste. I usually keep sprinkling the dish with a little salt every now and then, I hardly ever keep track. I probably should, given I'm writing a recipe blog and all.

Add half a glass of water, and let it simmer for about 5 minutes.

Use those 5 minutes to chop up that tomatoes. Did I tell you I love tomatoes?

I might have.

Cover with a lid and cook for 20-25 minutes on medium heat. Squeeze some lemon juice and garnish with some coriander. Serve, and enjoy with some rice and lentils (and those recipes will follow!)