Vankaya Kothimira Vepudu (Eggplant and Coriander Stir-fry)

This is a recipe from Sailu's Kitchen that is now a regular in mine.

Ingredients:
6-7 small Indian eggplants, diced

To grind to a paste:
1 small bunch of coriander leaves (I used the stalks as well)
1-2 garlic cloves
1 tiny piece of ginger
2-3 green chillies

For tempering:

2 Tbsp oil

1 tsp mustard seeds
1 tsp urad dal
A pinch of asafoetida
5-7 curry leaves

Method:

Heat oil in a pan and temper it with mustard seeds, urad dal, asafoetida and curry leaves.

Add the eggplant pieces and cook well.

Stir in the ground paste (coriander leaves, ginger, garlic, green chillies) and cook for some more time. Serve hot with rice.