Egg Plant curry

This is a very simple recipe and takes less than 30 minutes to make it. I made it when I had a long day at work and didn't have enough time to spend in the kitchen. 

Ingredients:

Egg Plant - 2 cups, cut into 2 inches length

Onions - 1/4 cup chopped

Cumin - 1/2 tsp

Mustard seeds - 1/2 tsp

Turmeric - 1/2 spoon

Fresh grated coconut - 1/4 cup

Red Chilli Powder- 2 tsp

Ginger garlic paste- 1 tsp

Curry leaves - 12 

Cilantro - 1/4 cup

Salt - as needed

Oil - as needed

Method:

Cut egg plant into thin 2 inches length wise. Tip: Soak egg plant in water after cutting by adding 1 spoon of salt and 1 spoon of turmeric, to avoid it getting brown until its cooked.

Heat oil in a pan. Add cumin, mustard seeds and saute it for 30 seconds.

Add onions and mix well and let it cook, until it changes into golden brown. Add turmeric, ginger-garlic paste, curry leaves and mix it. 

Now add egg plant to it an mix well. Close the lid and let it cook for 8 minutes, by mixing in between. Add the fresh gated coconut and let it cook for another 5 minutes.

When its almost done cooking, add chilli powder, dhaniya powder, salt, cilantro and mix well. Close the lid and let it cook for 2 minutes and turn off the stove.

Take it a serving bowl and garnish with cilantro. 

It tastes good either with rice or chapathi.