South Indian Eggplant Curry

South Indian eggplant curry is easy to make vegan curry, full of amazing flavors! It has intense smoky flavors from eggplants roasted in pan. Prep Time: 10 minutes Cook Time: 45 minutes Servings: 4 servings Ingredients List: 1 lb eggplant (brinjal or aubergine) (400 grams) ¼ teaspoon turmeric powder 1 teaspoon Kosher salt 2 tablespoon vegetable oil (canola oil) Curry Sauce- 1 tablespoon vegetable oil (canola oil) 1 onion, thinly sliced ½ cup tomato pulp (or tomato passata) 1 serrano peppers (optional), use with seeds if you want extra heat 1 tablespoon ginger, minced 1 tablespoon garlic, minced fine 1 sprig curry leaves 1 cup water (plus extra as needed) Kosher salt to taste ¼ cup coconut milk, thick full cream Spice Powders – ¼ teaspoon turmeric powder ½ teaspoon of chili powder (cayenne pepper) – use more if you like to increase heat 2 teaspoon cumin powder 3 teaspoon coriander powder For useful tips more details on the recipe, click on detailed recipe link shared below. Detailed Recipe Link - https://www.currytrail.in/indian-eggp...