how to curry eggplant

Ingredients:

  • 2 large eggplant
  • 2 tablespoon curry powder
  • 1 tablespoon ground cumin(level)
  • 1 tablespoon ground corilander(level)
  • 1 small onion(chopped)
  • 4 clove garlic(chopped)
  • 1 tablespoon salt(level) or salt to taste
  • 1 potspoon oil
  • 1 large or 2 medium tomatoes(chopped )

Preperation:

  • Wash eggplant, remove stem,
  • cut each plant into half ( not length wise)
  • cut each half into 3 or 4 pieces length wise
  • mix all ingredients (except oil and tomatoers) into a bowl
  • add 1 cup water mix
  • heat oil in a pan/pot
  • add mixed ingredients into the pan
  •  let fry for 3-4 minutes , stirring add water if needed
  • add tomatoes, continue stirring for 5 minutes adding water if needed to avoid burning
  • add eggplant stir quickly until plant is covered with curry sauce
  • cover, and simmer for 3 minutes
  • remove cover , shake pan gently to allow plant to move freely(DO NOT STIR)
  • Cover, remove from fire let stand for 5 minutes
  • serve with rice or roti

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