Eggplant Curry

Ingredients

4 large eggplants, peeled & cubed 2 tsp salt 2 large onions, chopped 2 each garlic cloves, crushed 4 tbsp oil 1 tsp cumin seeds, crushed 1 tsp coriander 3 each cardamom pods 2 tsp ginger, grated 1/2 tsp turmeric 1 tsp salt 2 each chili peppers, crushed 3 large potatoes, chopped 1 each tomato, peeled & chopped 1 tsp tomato paste	Advertisements

Preparation
 
Sprinkle eggplant pieces with salt & set aside for 6 to 8 minutes.
Meanwhile in a large skillet, saute onions & garlic in the oil until
golden, stirring & ensuring that it s not scorching. Add all the
spices & peppers & stir-fry a couple of minutes. Squeeze eggplant
pieces to get rid of excess moisture. Dump the pieces into the pot.
Stir until they become limp & slightly golden. Add more oil if
necessary Add the potatoes & let them brown on all sides. When
potatoes are somewhat tender, but still fork resistant, add tomatoes,
paste & 1 1/2 c water. Stir, bring to a boil, reduce heat & simmer
until vegetables are tender but not mushy. The sauce should be thick,
like syrup. If too thin, simmer a little longer. Serve over rice.

 

 
Servings: 6

 

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