Spicy South Indian Eggplant Curry

1.Heat oil in a pan over medium heat.

2.Add chopped onions and sauté until translucent.

3.Stir in minced garlic and green chillies, cook for 2 minutes until fragrant.

4.Add curry leaves and continue to sauté for another minute.

5.Cut brinjals and snake gourd into small pieces and add them to the pan.

6.Season with your favorite spices like turmeric, coriander, and cumin.

7.Cover and cook until the vegetables are tender, stirring occasionally.

8.Adjust seasoning with salt and pepper as needed.

9.Serve hot with steamed rice or roti.