A flavorful and aromatic eggplant curry with a rich blend of spices.
Cut the eggplants into 1-inch cubes, leaving some skin on each piece.
Keeping the skin on helps the eggplant hold its shape during cooking.
Place the eggplant pieces in a strainer, sprinkle with salt, and let sit for 30 minutes to draw out excess moisture.
This step reduces bitterness and prevents the eggplant from becoming soggy.
Heat oil in a heavy pan over medium heat. Add mustard seeds and let them pop.
Cover the pan slightly to avoid mustard seeds popping out.
Add chopped onion, ginger paste, and minced garlic to the pan. Sauté until golden brown.
Stir frequently to prevent burning and ensure even cooking.
Stir in cayenne pepper, turmeric, cumin, garam masala, and coriander. Cook for 2 minutes to toast the spices.
Toasting spices enhances their flavor and aroma.
Add water, tomato paste, and sliced green chili to the pan. Simmer on low heat for 10 minutes.
Adjust the consistency by adding more water if needed.
In a separate skillet, heat oil and sauté the eggplant pieces until golden brown on all sides.
Cook in batches if necessary to avoid overcrowding the pan.
Combine the sautéed eggplant with the sauce, ensuring all pieces are coated. Add lemon juice and adjust salt to taste.
Gently fold the eggplant into the sauce to avoid breaking the pieces.
Simmer the curry for 15 minutes until the eggplant is tender. Serve warm.
Serve with rice or bread to soak up the flavorful sauce.
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