Brinjal and Tomato Curry with Fragrant Spices

1.Heat the vegetable oil in a large pan over medium heat.

2.Add the mustard seeds and cumin seeds. Once they start to splutter, add the chopped onions and sauté until they turn golden brown.

3.Stir in the minced garlic, grated ginger, and slit green chilies. Sauté for another 2 minutes until fragrant.

4.Add the chopped tomatoes to the pan and cook until they soften and start to break down, about 5-7 minutes.

5.Sprinkle in the turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for another 2 minutes to allow the spices to bloom.

6.Add the diced brinjals to the pan and stir to coat them with the spice mixture. Cook for about 5 minutes, stirring occasionally.

7.Pour in the coconut milk and add a little water if the curry is too thick. Bring to a gentle simmer and cook for another 10-15 minutes, or until the brinjals are tender.

8.Stir in the garam masala and adjust the seasoning if necessary. Cook for an additional 2 minutes to combine the flavors.

9.Remove from heat and garnish with fresh coriander leaves before serving.