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Heat the large pan into medium heat, drizzle 1 tbsp of oil. Add aubergine dices, season with ½ tsp of salt, and saute for 2-3 minutes until brown. Then remove from heat and set it aside.
In the remaining pan, drizzle 2 tbsp of oil and heat the oil into medium heat. Add mustard seeds, cumin seeds, and bay leaves. Once they start to sizzle and pop, add chopped onions. Saute the onions until translucent, then add the chopped garlic and cook until the onions and garlic are slightly brown.
Then add the tomatoes and cook until the tomatoes are soft and colour changed. Add turmeric, chilli powder, garam masala, and coriander powder and quickly stir for few seconds.
Next, add the fried aubergine dices back in the pan, and pour the water in. Add ½ tsp of salt.
Bring it to simmer and reduce the heat to low. Close the lid and cook for 15-20 minutes or until the aubergine is tender and the curry sauce is thick. Stir occasionally and add more water if needed. Make a taste test and adjust salt to taste.
Once the aubergine is cooked, turn off the heat. Sprinkle freshly chopped coriander and chillies. Transfer to serving plate and serve with naan or rice.