Eggplant Curry Recipe
Yield: 6 ServingsRecipe by luhu.jp
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,
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 its 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.
Source from luhu.jp
Meanwhile in a large skillet, saute onions & garlic in the oil until
golden, stirring & ensuring that its 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.
Source from luhu.jp