Aubergine Curry


4 lrg Aubergines, peeled & cubed
2 teaspoons Salt
2 lrg Onions, chopped
2 Garlic cloves, crushed
4 tablespoons Oil
1 teaspoon Cumin seeds, crushed
1 teaspoon Coriander
3 Cardamom pods
2 teaspoons Ginger, grated
1/2 teaspoon Turmeric
1 teaspoon Salt
2 Chili peppers, crushed
3 lrg Potatoes, chopped
1 Tomato, peeled & chopped
1 teaspoon Tomato paste


Sprinkle aubergine pieces with salt & set aside for 6 to 8 minutes.
Meanwhile in a large skillet, saute onions & garlic in the oil until golden, stirring & ensuring that it's not scorching. Add all the spices & peppers & stir-fry a couple of minutes. Squeeze aubergine pieces to get rid of excess moisture. Dump the pieces into the pot. Stir until they become limp & slightly golden. Add more oil if necessary Add the potatoes & let them brown on all sides. When potatoes are somewhat tender, but still fork resistant, add tomatoes, paste & 1 1/2 c water. Stir, bring to a boil, reduce heat & simmer until vegetables are




6.0 servings


Sunday, December 13, 2009 - 10:40pm



Related Cooking Videos