Green tomatoes and Eggplant subji

I borrowed this lovely book from the library - 660 Curries by Raghavan Iyer. He has some very interesting recipes. I am particularly fascinated by his combinations of vegetables. The recipe I am blogging today combines eggplant with raw tomatoes. The tomatoes have a tangy taste to them and when cooked with eggplant it becomes a delicious saucy dish. This is a good way to use up the unripe tomatoes that you might have in your garden.

Ingredients:
- 1 big eggpant (I used the american kind) cut to bite sized pieces
- 4 medium sized unripe tomatoes cut to bite size pieces
- bunch of chopped cilantro leaves
- 3 -4 green chilies
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1/4 tsp turmeric
- salt to taste

Seasoning:
- 1 tsp oil
- 1 tsp mustard seeds
- 1 tbsp cumin seeds

Method:
1. In a pan heat the oil. Add the mustard seeds and once it starts to pop add your cumin seeds. Cook till it turns slightly brown.
2. Add the chilies, eggplant, tomatoes and cilantro. Stir-fry them for about 5 minutes. The vegetable should be tender and seared by now.
3. Add the ground corriander powder, cumin powder salt and turmeric. Pour in 1/2 cup of water and cover the pan. Reduce the heat and let it cook for another 10 minutes.
4. Your vegetables will become really tender now. Mash them slightly with a back of a ladle. Cook for another 3 to 4 minutes

Serve it hot with rice or roti.