Purnima Garg's Eggplant and Tomato Curry
by luvcookbooks
-
INGREDIENTS
-
DIRECTIONS
-
Use SPACE BAR to advance text, ESC to go back to the top, ENTER key to toggle between ingredients and directions.
-
1
tablespoon
canola oil
-
1
teaspoon
brown mustard seeds
-
1
teaspoon
cumin seeds
-
1
onion, sliced
-
4
Japanese (long and thin) eggplants, sliced 1/2 inch thick
-
1
serrano chile, seeded and chopped fine
-
1
teaspoon
coriander
-
14
ounces
canned diced tomatoes, with juice
-
1/4
teaspoon
garam masala
-
1
teaspoon
salt
-
1/2
teaspoon
black pepper
- Heat oil in a large frying pan until it shimmers. Add the mustard seeds and cumin seeds and heat about 30 seconds, until they pop.
- Add the sliced onions, and stir occasionally over medium high heat until they are deep brown in spots (this will take a while, but makes a big difference to the taste and they won't burn if you are careful).
- Add the eggplant and fry until the skin is turning brown and the flesh just starts to soften. You may have to add a little more oil.
- Add the chile, coriander, garam masala, tomatoes, and salt and pepper. Turn heat to medium low and cook until the eggplant is soft. Add a little water if it is getting too dry but it will be more solid than watery.
- Serve with white rice, spicy Indian lime pickle, and plain full-fat Greek yogurt (you only use a little yogurt and the low-fat yogurt tastes thin and sour).