Indian Eggplant Curry

• 2 large eggplants
• 3 tablespoons olive oil
• 1 teaspoon cumin seed
• 1 1/2 teaspoons mustard seeds
• 2 teaspoons turmeric powder
• 1 teaspoon cayenne pepper
• 1 large onion, thinly sliced
• 1 1/2 tablespoons ginger-garlic paste (it's very easy to blend your own)
• 1 tablespoon curry powder
• 1 large tomatoes, diced
• 3 tablespoons plain yogurt
• 5 chopped small green chilies
• 3/4 tablespoon salt
• 1 bunch chopped fresh cilantro

1. Chop the eggplants into 1-inch cubes with the skins on. Boil eggplant pieces in large stockpot for about 5-7 minutes, or until soft. Drain well, set aside.
2. Heat oil in a large pan over medium heat. Mix in cumin seeds and mustard seeds. Let them roast for about 1 minute or until they start to sizzle and pop.
3. Stir in onion and fry for 2 minutes or until onion is tender. Add turmeric powder and fry for another 30 seconds.
4. Add ginger-garlic paste, frying for about 1 minute. Stir in cayenne pepper, curry powder, and diced tomato. Cover and let simmer on low heat for about 5 minutes, or until the tomato is almost a paste (if you must, add 1-2 tablespoons of water to keep the mixture moist).
5. Add salt, green chiles, and plain yogurt. Cook for 30 seconds, then add the eggplants. Cover and cook for 7-10 minutes. Mix in chopped cilantro and serve over rice.

eggplants, olive oil, cumin, mustard seeds, turmeric powder, cayenne pepper, onion, gingergarlic, curry powder, tomatoes, plain yogurt, green chilies, salt, fresh cilantro

Taken from www.food.com/recipe/indian-eggplant-curry-486738 (may not work)