Spicy Eggplant Curry

1.Cut the eggplants into cubes and soak them in salted water for 15 minutes to reduce bitterness.

2.In a large pan, heat some oil over medium heat and add cumin seeds. Let them splutter for a few seconds.

3.Add the chopped onions, garlic, ginger, and green chili. Saute until the onions are translucent and fragrant.

4.Stir in the diced tomatoes and cook until they soften and release their juices.

5.Add the coriander powder, turmeric powder, chili powder, and garam masala. Mix well to combine the spices with the vegetables.

6.Drain the eggplant cubes and add them to the pan. Stir to coat the eggplant with the spice mixture.

7.Pour in the coconut milk and bring the curry to a simmer. Cover and cook for about 15-20 minutes until the eggplant is tender and cooked through.

8.Garnish with fresh cilantro leaves before serving.

9.Serve the spicy eggplant curry hot with steamed rice or naan bread.