Eggplant Curry

Recipe Ingredients

4 teaspoons	20ml	Eggplants - peeled & cubed (large)
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Onions - chopped (large)
2		Garlic cloves - crushed
4 tablespoons	60ml	Oil
1 teaspoon	5ml	Cumin seeds - crushed
1 teaspoon	5ml	Coriander
3		Cardamom pods
2 teaspoons	10ml	Ginger - grated
1/2 teaspoon	2.5ml	Turmeric
1 teaspoon	5ml	Salt
2		Chili peppers - crushed
3		Potatoes - chopped (large)
1		Tomato - peeled & chopped
1 teaspoon	5ml	Tomato paste

Recipe Instructions

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.

Source:
Elizabeth Powell

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