| Eggplant Curry
1 Eggplant, large
1 teaspoon of salt
1/4 cup of butter
1 Onion, chopped
1 tablespoon of ginger, freshly chopped
1 Chili, dried, red, chopped
1 tablespoon of Cumin seeds
3 Tomatoes, peeled & chopped
Salt & pepper
2 tablespoons of Coriander, fresh, chopped
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"This recipe is adapted from the Taj Hotel restaurant in Bombay, but with one difference - they add three green chilies for intense heat! Peel the eggplant and cut 1/2" cubes. Sprinkle with the salt and leave in a colander for 30 minutes. Heat the butter in a frying pan over medium-low heat. Add the onions, ginger, chili and cumin seeds. Sauté until the onion softens and begins to color, about 8 to 10 minutes. Stir in the eggplant, cover the pan and cook for 15 minutes, or until the eggplant is nearly tender. Add the tomatoes and season with salt and pepper. Continue to cook, covered until the eggplant is completely tender, about 15 to 20 minutes more. Stir occasionally to make sure nothing sticks to the bottom of the pan. Serve sprinkle with the fresh coriander. |
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