Ingredients
2 large eggplants
1-inch cube fresh ginger
6 cloves garlic
1/4 cup water
About 1/3 cup vegetable oil, divided
1 teaspoon whole fennel seeds
1/2 teaspoon whole cumin seeds (or 3/4 teaspoon ground cumin)
1 can diced tomatoes (I used the ones with roasted garlic. Or you can use 3 fresh ones, peeled and chopped.)
1 tablespoon ground coriander
1/2 teaspoon turmeric
11/4 teaspoon salt
Preparation
