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coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

baby eggplants

🥗Healthier: zucchini

💰Cheaper: regular eggplants

Zucchini is lower in calories and easier to find.

cayenne pepper

🥗Healthier: paprika

💰Cheaper: red chili flakes

Paprika adds color and flavor without the heat.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley provides a fresh taste and is often more accessible.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add mustard seeds and cumin seeds; cook until they begin to pop, about 1-2 minutes.

Stir in chopped onions and cook until soft and translucent, about 5-7 minutes.

Add minced garlic and ginger; sauté for 1-2 minutes until fragrant.

Incorporate chopped tomatoes and cook until they break down, about 5-6 minutes.

Add turmeric, coriander powder, and cayenne pepper; stir to combine.

Add baby eggplants and coat them with the spice mixture; cook for 2-3 minutes.

Pour in coconut milk and bring to a gentle simmer.

Add curry leaves and salt; cover and let simmer for 15-20 minutes until eggplants are tender.

Taste and adjust seasoning as needed.

Garnish with fresh cilantro before serving.

Cooking Techniques

Spice Level: