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Purnima Garg's Eggplant and Tomato Curry
Ingredients
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  • 1 tablespoon canola oil
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  • 1 teaspoon brown mustard seeds
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  • 1 teaspoon cumin seeds
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  • 1 onion, sliced
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  • 4 Japanese (long and thin) eggplants, sliced ½ inch thick
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  • 1 serrano chile, seeded and chopped fine
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  • 1 teaspoon coriander
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  • 14 ounces canned diced tomatoes, with juice
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  • ¼ teaspoon garam masala
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  • 1 teaspoon salt
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  • ½ teaspoon black pepper
Steps
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