Vangi Curry

Instructions

1. 1

   Wash the eggplant and cut it into cubes.

2. 2

   Chop the tomatoes and onions finely.

3. 3

   Peel and grate the ginger and garlic.

4. 4

   Heat the coconut oil in a pan over medium heat.

5. 5

   Add the mustard seeds and let them splutter.

6. 6

   Add the chopped onions and sauté until they turn golden brown.

7. 7

   Add the grated ginger and garlic, and sauté for another minute.

8. 8

   Add the chopped tomatoes and cook until they become soft.

9. 9

   Add the eggplant cubes, turmeric powder, and salt. Mix well.

10. 10

    Cover the pan and let it cook on low heat until the eggplant is tender.

11. 11

    Add the garam masala and mix well.

12. 12

    Cook for another 2-3 minutes, then remove from heat.

13. 13

    Serve hot with rice or bread.