Egg Plant Dry Roast - Ennai Kathirikaai Poriyal

Ingredients

1 Pound small Indian pink eggplant 1 Pound small Indian onions 3 Tablespoon cooking oil 1 inch ginger thinly sliced 2 spoon of coriander seeds ground coarsely (dry roasted) 2 spoon of red chillies ground coarsely (dry roasted) 1 spoon of cumin seeds (dry roasted) 5 teaspoon cooking oil 1 clove of crushed garlic 10 grams of curry leaf

Fry the egg plant in small batches in oil at medium heat, set aside, add chopped onions, garlic, curry leaves into the oil cook it well, add the dry mixture and cook it in a low flame for 2 minutes, add the fried eggplant and a pinch of water and cook for another 5 mins, garnish it and serve with rice or chapathi.