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eggplant curry

  • 6servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsLipids
VitaminsA, B3
MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 larges Eggplants, peeled & cubed

  2. 2 teaspoons Salt

  3. 2 larges Onions, chopped

  4. 2 eaches Garlic cloves, crushed

  5. 4 tablespoons Oil

  6. 1 teaspoon Cumin seeds, crushed

  7. 1 teaspoon Coriander

  8. 3 eaches Cardamom pods

  9. 2 teaspoons Ginger, grated

  10. teaspoon Turmeric

  11. 1 teaspoon Salt

  12. 2 eaches Chili peppers, crushed

  13. 3 larges Potatoes, chopped

  14. 1 each Tomato, peeled & chopped

  15. 1 teaspoon Tomato paste

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. Squeeze eggplant pieces to get rid of excess moisture. Dump the pieces into the pot. Stir until they become limp & slightly golden.

  4. Add more oil if necessary Add the potatoes & let them brown on all sides.

  5. 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.

  6. "The Africa News Cookbook"

  7. Submitted By MARK SATTERLY On 11-04-94

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