Spicy Eggplant and Cucumber Curry

Instructions

1. 1

   Begin by washing the eggplants and cucumber thoroughly. Cut the eggplants into cubes and the cucumber into slices.

2. 2

   Mince the garlic cloves and finely chop the hot peppers.

3. 3

   Heat the olive oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds.

4. 4

   Add the minced garlic and chopped hot peppers to the pan. Sauté for 1-2 minutes until the garlic is golden brown.

5. 5

   Add the cubed eggplants to the pan and stir well to coat them with the oil and spices. Cook for about 5-7 minutes until the eggplants start to soften.

6. 6

   Add the coriander powder and turmeric powder to the pan, stirring to combine.

7. 7

   Pour in the coconut milk and bring the mixture to a gentle simmer.

8. 8

   Add the sliced cucumber to the pan and stir well. Cook for an additional 5-7 minutes until the cucumber is tender and the flavors are well combined.

9. 9

   Season with salt to taste and stir well.

10. 10

    Serve the Spicy Eggplant and Cucumber Curry hot with rice or bread.