Eggplant Curry

Eggplant Curry Ingredients

4 lg Eggplants, peeled & cubed	2 ts Ginger, grated
2 ts Salt	1/2 ts Turmeric
2 lg Onions, chopped	1 ts Salt
2 Garlic cloves, crushed	2 Chili peppers, crushed
4 tb Oil	3 lg Potatoes, chopped
1 ts Cumin seeds, crushed	1 Tomato, peeled & chopped
1 ts Coriander	1 ts Tomato paste
3 Cardamom pods

Instructions for Eggplant Curry

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 its 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.

Main Ingredient: VegetablesCuisine: African

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