Ingredients
-
2
-
3
-
1
-
1 1/2
-
2
-
1
-
1
-
1 1/2
-
1
-
1
-
-
-
-
-
Directions
Indian Eggplant Curry,If you don’t like eggplant, you will after enjoying this spicy Indian dish!,Loved this eggplant curry. used Japanese eggplant and added some mushrooms as well. Loved the flavor combinations — it was delicious over rice. The only other change that I made was to reduce the number of chilies and I removed the seeds as well. I made this along with recipe#486810 — it was a very delicious meal. Made for Fall PAC, 2012.,If you don’t like eggplant, you will after enjoying this spicy Indian dish!
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Steps
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1
Done
|
Chop the Eggplants Into 1-Inch Cubes With the Skins On. Boil Eggplant Pieces in Large Stockpot For About 5-7 Minutes, or Until Soft. Drain Well, Set Aside. |
|
2
Done
|
Heat Oil in a Large Pan Over Medium Heat. Mix in Cumin Seeds and Mustard Seeds. Let Them Roast For About 1 Minute or Until They Start to Sizzle and Pop. |
|
3
Done
|
Stir in Onion and Fry For 2 Minutes or Until Onion Is Tender. Add Turmeric Powder and Fry For Another 30 Seconds. |
|
4
Done
|
Add Ginger-Garlic Paste, Frying For About 1 Minute. Stir in Cayenne Pepper, Curry Powder, and Diced Tomato. Cover and Let Simmer on Low Heat For About 5 Minutes, or Until the Tomato Is Almost a Paste (if You Must, Add 1-2 Tablespoons of Water to Keep the Mixture Moist). |
|
5
Done
|
Add Salt, Green Chiles, and Plain Yogurt. Cook For 30 Seconds, Then Add the Eggplants. Cover and Cook For 7-10 Minutes. Mix in Chopped Cilantro and Serve Over Rice. |
