Eggplant Curry (version IV)

4 large eggplants, peeled and cubed
2 teaspoons salt
2 large onions, chopped
2 garlic cloves, crushed
4 tablespoons oil
1 tablespoon cumin seeds, crushed
1 tablespoon coriander
3 cardamom pods
2 teaspoons ginger, grated
1/2 teaspoon turmeric
1 tablespoon salt
2 chili peppers, crushed
3 large potatoes, chopped
1 tomato, peeled and chopped
1 tablespoon tomato paste

Sprinkle eggplant pieces with salt and set aside for 6 to 8 minutes.

Meanwhile in a large skillet, sauté onions and garlic in the oil until golden, stirring and ensuring that it's not scorching. Add all the spices and peppers and 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 and slightly golden. Add more oil if necessary Add the potatoes and let them brown on all sides. When potatoes are somewhat tender, but still fork resistant, add tomatoes, paste and 1 1/2 cup water . Stir, bring to a boil, reduce heat and 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.

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