Eggplant curry

Yield: 6 servings

Measure 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

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

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