Coriander Infused Vegetable Medley

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

2.Add the cumin seeds and sauté for about 30 seconds until they start to crackle.

3.Add the finely chopped onion to the skillet and cook until translucent, about 5-7 minutes.

4.Stir in the diced brinjals and cook for another 5 minutes, stirring occasionally until they begin to soften.

5.Add the chopped tomatoes, turmeric powder, red chili powder, salt, and black pepper. Mix well and cook for another 10 minutes until the tomatoes break down and the mixture is well combined.

6.Add the chopped coriander leaves and stir gently to incorporate, cooking for an additional 2-3 minutes until the coriander wilts and the flavors meld together.

7.Taste and adjust seasoning if necessary, then remove from heat.