Eggplant and tomato curry

Eggplant - 6 small - cut thick long slices
Round tomato - 1.5 Medium - cut thick long slices
Onion - 1 small - chopped
Curry leaves - 1 spring
Red chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric - 1/4 tsp
Salt
Garam masala - 1/4 tsp
Urad dal - 1/2 tsp
mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
Ginger garlic paste - 1 tsp
dry red chili - 1 broken

Preparation :
1.Sprinkle water on eggplant and microwave for 5 mins...
2. Microwave tomato also for 5 mins.

Method:
1. Heat oil in big wok, add urad dal, mustard seeds, cumin seeds and dry red chili and fry for a min
2. Now add onion and curry leaves and fry till onion are translucent
3. Now add ginger garlic paste and mix well.
4. Now add tomato and mix well and cover with the lid and cook till oil comes out.
5. Now add red chili powder, salt, turmeric and mix well.
6. Now add eggplant and mix very gently and close the lid and cook for 5- 10 mins on low flame.
7. garnish with coriander leaves,