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
Eggplant Curry Directions
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.
Serves: 6
Please enjoy this Eggplant Curry Recipe from the Recipes To Go Collection
<= Previous Recipe -||- Next Recipe =>
Food Quotes:
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato.
Lewis Grizzard
You are what you eat. For example, if you eat garlic you're apt to be a hermit.
Franklin P. Jones
The bagel, an unsweetened doughnut with rigor mortis.
Beatrice & Ira Freeman
