Pondicherry -- Pori Kuzhambu or Pathiya Kuzhambu Recipe

Method:

Combine ground coriander, turmeric with 1½cups of water. Add salt, mix well and set aside.

Heat 2tsp gingelly oil in a sauce pan. Add the mustard and cumin seeds; once the seeds start to splutter, add the curry leaves, garlic cloves and onions. Cook till onions start to turn lightly brown.

Add the eggplant and cook till tender, about 5~6 minutes.

Add the prepared coriander water and let the mixture boil for 10~12 minutes or until it doesn't smell raw anymore.

Serve with hot steamed rice.