1. In large saucepan heat oil over medium heat for one minute and add curry leaves and mustard seeds. 2. Wait until they start to sizzle and them sizzle for approximately 30 seconds or until a few start to pop. 3. The curry leaves will cook and become shriveled. 4. Immediately add garlic and onions. 5. Sauté until onions are golden brown. 6. Add the tomatoes and the powdered spices. 7. Continue to saute until the oil separates from the tomato “masala”. 8. Add the coconut milk. 9. Bring to a light boil, add eggplant, cover and simmer for 5 minutes. 10. Add the remaining vegetables, cover the pan and cook to taste, approximately 15 minutes. 11. Turn heat off, stir in cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
