2 green chilies (optional) seeds removed, cut in length
Cilantro leaves chopped
¼ tsp mustard seeds
Put 2 cups of water or chicken broth, 1 tbs of oil and ½ tsp salt in a saucepan and bring to boil. Add 1 cup of quinoa and let it boil for 2 minutes. Reduce heat, put on lid, and let simmer for 15 to 20 minutes.
Fluff quinoa with fork and transfer in the serving dish.
Preparing Eggplant Curry:
Wash and cut eggplant in ½ inch cubes. Keep in water with ¼ tsp salt to prevent eggplant getting brown.
Cut onion in cubes and separate.
In a saucepan heat 2 tbs of oil, add mustard seeds and, as they start popping, add onion and mix well in oil. Cover and let cook for 2 minutes on medium heat.
When the onion is transparent, uncover lid, add ginger and garlic, ½ tsp of salt, chili powder and turmeric powder and fry.
Add 2 tbs of water and cook for 2 minutes till mixture is soft.
Add eggplant and half of cilantro leaves and mix well.
Cover and cook on low heat till eggplant is tender, brown and expels liquid (about 5 to 10 minutes; cooking time varies with eggplant size). Stir from time to time.
Add green chilies and the other half of cilantro. Mix it up for about 1-2 minutes.
Take out green chilies before serving.
Transfer in a serving dish, garnish with coriander and the same chilies.
You can choose to mix Quinoa with Eggplant curry or serve separately.