Purnima Garg's Eggplant and Tomato Curry

Name: Purnima Garg's Eggplant and Tomato Curry
Ingredients: 1 tablespoon canola oil; 1 teaspoon brown mustard seeds; 1 teaspoon cumin seeds; 1 onion, sliced; 4 Japanese (long and thin) eggplants, sliced 1/2 inch thick; 1 serrano chile, seeded and chopped fine; 1 teaspoon coriander; 14 ounces canned diced tomatoes, with juice; 1/4 teaspoon garam masala; 1 teaspoon salt; 1/2 teaspoon black pepper

Purnima Garg's Eggplant and Tomato Curry was pinched from <a href="https://food52.com/recipes/455-purnima-garg-s-eggplant-and-tomato-curry" target="_blank">food52.com.</a>

INGREDIENTS

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1 tablespoon canola oil

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1 teaspoon brown mustard seeds

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1 teaspoon cumin seeds

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1 onion, sliced

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4 Japanese (long and thin) eggplants, sliced 1/2 inch thick

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1 serrano chile, seeded and chopped fine

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1 teaspoon coriander

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14 ounces canned diced tomatoes, with juice

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1/4 teaspoon garam masala

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1 teaspoon salt

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1/2 teaspoon black pepper

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