Purnima Garg's Eggplant And Tomato Curry

By Food52
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1 tablespoon canola oil

1 teaspoon brown mustard seeds

1 teaspoon cumin seeds

1 onion, sliced

4 Japanese (long and thin) eggplants, sliced 1/2 inch thick

1 serrano chile, seeded and chopped fine

1 teaspoon coriander

14 ounces canned diced tomatoes, with juice

1/4 teaspoon garam masala

1 teaspoon salt

1/2 teaspoon black pepper

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