This is a recipe from Sailu’s Kitchen that is now a regular in mine.Ingredients:6-7 small Indian eggplants, dicedTo grind to a paste:1 small bunch of coriander leaves (I used the stalks as well)1-2 garlic cloves1 tiny piece of ginger2-3 green chilliesFor tempering:2 Tbsp oil1 tsp mustard seeds1 tsp urad dalA pinch of asafoetida5-7 curry leavesMethod:Heat oil in a pan and temper it with mustard
