Garlic and Basil Bengali Eggplant Curry with Coconut Milk

Method

1. Add garlic to the onions during sauté and stir in basil at the end.
2. Heat ghee in a pan. Add cumin seeds and sauté until fragrant.
3. Add sliced onions and cook until golden, about 5 minutes.
4. Stir in turmeric, red chili powder, and tomatoes. Cook for 5 minutes.
5. Add cubed eggplants and cook for 10 minutes until tender.
6. Stir in garam masala and coriander. Adjust salt.
7. Check eggplants are fully cooked and tender.