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Ingredients
  • 1 large eggplant (or 8 small Indian round eggplants, or 3 to 4 Japanese eggplants. Cut into 2-inch slices)
  • Salt and pepper to taste
  • 1 tablespoon avocado oil or any neutral oil
  • 1 onion (thinly sliced)
  • 1 sprig curry leaves
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 2 teaspoon mustard seeds
  • 1 teaspoon cayenne (or paprika)
  • ½ teaspoon turmeric
  • 1 cup coconut milk
  • Juice of ½ lime or lemon
  • 2 teaspoon chopped coriander leaves
Steps
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