Ingredients:
- 2 large eggplants
- 2 tablespoon curry powder
- 1 tablespoon ground cumin(level)
- 1 tablespoon ground coriander(level)
- 1 small onion(chopped)
- 4 clove garlic(chopped)
- 1 tablespoon salt(level) or salt to taste
- 1 pot spoon oil
- 1 large or 2 medium chopped)
Preparation:
- 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 tomatoes) 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, and return to fire for 3-5, remove from fire let stand for 5 minutes
- serve with rice or roti
More Recipes From the Veggie Curries category
View all recipes from this category
Print Recipe
How Curry to Eggplant
