Eggplant Curry

Ingredients -

• Eggplants -2
• Onion - 1 medium size
• Ginger Garlic Paste - 3 Spoons 
• Sliced Ginger - Half Spoon
• Tomatoes - 2 
• Jalapenos - 1/2
• Mustard seeds - 1/2 Spoon
• Coriander Leaves - 3 Stems
• Coriander powder - 1Spoon
• Cumin seeds - 1/2 Spoon
• Fried cumin powder -1/2 Spoon
• Spice Masala - Cinnamon, Cloves, Cardomum 
• Salt to taste
• Paprika
• Oil - 3 Spoons

Cooking Directions -

Step 1:

• Preheat the Oven at 500F.
• Make the slits on the eggplants.
• In a Baking Pan, place an Aluminium foil, on top of it, place the Eggplants. This is the process which takes more time. Eggplants should be baked until eggplant flesh turns really soft and if eggplant seems like creating a cave on itself, then its ready to take it out.
• While Eggplants are baking, In a cooking pan pour oil and add cumin seeds, mustard seeds and Jalapenos.
• Now add cinnamon, cloves, cardomum.
• Add chopped onions and then Tomatoes, sprinkle some salt, so that tomatoes get cooked fast.
• Add fried cumin powder, coriander powder.

Step 2:

• 
  
• After the eggplants are cooked, peel off the skin and mash the flesh.
• Once tomatoes are cooked nicely, put the eggplant in the pan.
• Add salt and Paprika to taste, add ginger pieces for about 10 minutes.
• Switch off the stove and add coriander to the curry and stir it well.
• Serve with Rice/Roti/Bread.