Eggplant Curry Recipe

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Eggplant Curry Recipe

 

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"This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. My father could say nothing after the meal."
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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



 

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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