Brinjal (Eggplant) Curry Recipe - Food.com

Ingredients

• 300 g eggplants (aka aubergine)
• 1 tablespoon salt
• 3 tablespoons rice bran oil (or other healthy-option oil)
• 1 teaspoon whole mustard seeds
• 1 cup sliced onion (slice each half-onion thinly, making half-moon shapes)
• 1 teaspoon ginger paste
• 4 garlic cloves, chopped finely
• 1/4-1/2 teaspoon cayenne pepper (depending on taste)
• 3/4 teaspoon turmeric
• 3/4 teaspoon ground cumin
• 1/4 teaspoon garam masala
• 1/2 cup water
• 2 teaspoons tomato paste
• 1 tablespoon lemon juice
• 1/2 teaspoon salt