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1 .

Cut eggplants into 4 pieces. Sprinkle some salt and rest until releases water. Deep fry the eggplants for 2 minutes.

2 .

Now, in a pot add water, onion, garlic, ginger, cumin, coriander seeds, coriander leaves and boil for 20 minutes over medium-low flame by covering with lid.

3 .

Take off the lid and add tomatoes and cook for another 5-7 minutes or until the tomatoes are soft.

4 .

Then using a hand blender blend into smooth curry. Add oil and cook until oil separates. Add salt, red chili powder and turmeric and cook for 2-3 minutes over medium flame. Add water if the gravy sticks to the base.

5 .

Lastly add fried egg plants, green chilies, cherry tomatoes. Give it a good mix. Cover with lid and let simmer on low flame for 5-7 minutes. Take off the lid. Mix well. Mix in garam masala.

6 .

Eggplant Curry is ready to serve.