Eggplant Curry (version III)
2 tablespoons butter, or peanut oil
Heat butter or oil over medium heat in a very large, deep skillet or Dutch oven. Add seeds and sauté until they begin to pop (5 minutes). Add onion, salt, turmeric, and cayenne. Cook, stirring occasionally, for 8 to 10 minutes, or until the onion is translucent. Add eggplant and salt. Cook, stirring from the bottom regularly, for 15 to 20 minutes-until the eggplant is soft. You might need to add a little water if the mixture is too dry. Cover the pan between stirrings.
1 tablespoon mustard seeds
2 tablespoons sesame seeds
2 teaspoons cumin seeds
1-1/2 cups chopped onion
1-1/2 teaspoons salt, or more
2 teaspoons turmeric
1/4 teaspoon cayenne, or more
2 medium eggplants*
water, as needed
2 cups green peas, fresh or frozen
1 bunch fresh cilantro, chopped
Steam the peas until they are just tender and bright green. Serve the curry over rice, topped with peas and freshly minced cilantro.
* Eggplant: 7 to 8 inches long; 4-inch diameter at roundest point.
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