INDIAN STYLE EGGPLANT CURRY
Gently spiced, but full of flavor!
Eggplant Curry is a perfect side dish or a perfect vegetarian meal served with rice or Indian breads.
Ingredients
| 2 large eggplants - diced into ½ inch cubes |
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| 2 large ripe tomatoes - roughly diced |
| 3 tbs ghee or oil |
| 2 medium onions - finely chopped |
| 1 tbs fresh grated ginger |
| 1 tsp ground turmeric |
| ½ tsp chili powder |
| 2 tsp salt |
| 1 ½ tsp garum masala |
Instructions
- Wash and dice eggplants and tomatoes - approximately ½ inch dice.
- Heat ghee in a heavy based pot and gently fry onion until it has a little bit of color. Add ginger and fry a little longer - careful ginger doesn't stick to pan!
- Add all spices and salt and mix well. Then add tomatoes, mix well. Finally add the eggplant and mix well.
- Cover the pot and turn to a low simmer. Stir occasionally to stop anything sticking to bottom of pan.
- Cook until eggplant mix is thick and pulpy and most of the liquid has evaporated.
- Serve with Indian bread or rice or as a side dish.
