Brinjal curry

Complexity: 2/5

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cumin powder
• 1/4 teaspoon coriander powder
• 1/4 teaspoon garam masala powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14.5 ounce) can of diced tomatoes, undrained
• 1 cup water
• 1 pound baby blue brinjals, trimmed and halved
• Cilantro, for garnish

Instructions:

• Heat the oil in a large skillet or pot over medium heat. Add the onion and cook until softened about 5 minutes.
• Add the garlic, ginger, turmeric, cumin, coriander, garam masala, salt, and pepper. Cook for 1 minute more.
• Add the diced tomatoes and water to the skillet. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
• Add the baby blue brinjals to the skillet and cook for 10-15 minutes, or until tender.
• Garnish with cilantro and serve hot.

Tips:

• For a spicier curry, add more garam masala or chilli powder.
• You can also add other vegetables to the curry, such as potatoes, carrots, or bell peppers.
• Serve the curry with rice or naan bread.