Chinese Eggplant Curry - Kathirikaai Poriyal

Ingredients

2 pounds Chinese eggplants ( long pink colored ones), 1 pound red onion, 2 Tomatoes de-seeded and sliced, 1 cinnamon stick, 1 spoon whole dried coriander seeds, 3 cloves, 1 spoon cumin seeds, 1 spoon turmeric, 1 spoon red chillie powder, 3 spoons cooking oil.

Add oil into a pan, add the cinnamon stick, coriander seeds, cumin seeds and cloves, this will infuse nice aroma into the oil, now add the thinly sliced eggplant and slow stir it and cook it for 10 minutes, add the thinly sliced onions and stir well, now add salt, turmeric powder and the chillie powder and cook for 3 minutes, add the tomato, now add 3 spoons of water and cook it in high flame for another 3 minutes. Garnish it and serve.