Free Recipe Eggplant Curry 2

Recipe Type: Free Main Dish Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6

Ingredients for Eggplant Curry 2 Recipe

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

Eggplant Curry 2 Preparation

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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