Eggplant curry
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Eggplants, peeled & cubed |
| 2 | teaspoons | Salt |
| 2 | larges | Onions, chopped |
| 2 | eaches | Garlic cloves, crushed |
| 4 | tablespoons | Oil |
| 1 | teaspoon | Cumin seeds, crushed |
| 1 | teaspoon | Coriander |
| 3 | eaches | Cardamom pods |
| 2 | teaspoons | Ginger, grated |
| ½ | teaspoon | Turmeric |
| 1 | teaspoon | Salt |
| 2 | eaches | Chili peppers, crushed |
| 3 | larges | Potatoes, chopped |
| 1 | each | Tomato, peeled & chopped |
| 1 | teaspoon | 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 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 & 1½ 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.
"The Africa News Cookbook"
Submitted By MARK SATTERLY On 11-04-94