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  Eggplant Curry
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 198
Ingredients:
4 large Eggplants, peeled & cubed
2 tsp Salt
2 large Onions, chopped
2 each Garlic cloves, crushed
4 tbsp Oil
1 tsp Cumin seeds, crushed
1 tsp Coriander
3 each Cardamom pods
2 tsp Ginger, grated
1/2 tsp Turmeric
1 tsp Salt
2 each Chili peppers, crushed
3 large Potatoes, chopped
1 each Tomato, peeled & chopped
1 tsp Tomato paste
Instructions:
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 & 1 1/2 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.
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