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Plantain, Eggplant And Tomato
5 medium-sized round eggplants, cubed
4 ripe yellow cooking bananas, sliced
ghee for deep frying
1/2 cup ghee or oil
1 teaspoon cumin seed
1/2 teaspoon anise seed
1/2 teaspoon coriander seed
1/2 teaspoon crushed red pepper
1 teaspoon coriander powder
1/4 teaspoon clove powder
1/2 teaspoon asafetida
2 teaspoons turmeric
1/2 teaspoon thyme
1/2 teaspoon finely chopped fresh ginger
1/2 teaspoon mango powder (opt.)
8 ounces tomato puree
salt to taste
Steam eggplant and drain. Deep fry bananas in ghee until golden. Set aside to drain. Combine next 5 ingredients in skillet and cook until brown. Add next 7 ingredients and cook a few minutes. Add tomato puree, salt and cooked eggplant. Simmer together for 15 minutes. Remove from heat. Add bananas, mix and serve.
Note: Mango powder is available in Japanese sections of most grocery stores.
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