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Eggplant Curry




Source of Recipe


Manjula






Recipe Introduction


good in a selection of curry dishes or as a vegetarian main





List of Ingredients



• oil (quite a bit...or use ghee)
  
• 1-2 cinnamon sticks
  
• 1/2 tsp fenugreek seeds
  
• 1 onion (sliced or chopped)
  
• 5 cloves garlic (finely chopped)
  
• 1 eggplant, chopped into thin pieces
  
• 1/2 tbs ground ginger
  
• 1 tin tomatoes
  
• coriander powder
  
• chilli powder
  
• tumeric powder
  
• fennel powder
  
• salt
  
• garam masala (a little)
  
• dash of milk (optional)
  






Instructions



1. Heat oil. Add fenugreek and cinnamon and stir until fragrant. Add onion garlic and ginger and saute til soft.
   
2. Add eggplant and stirfry until browned (lightly)
   
3. Add tomatoes and all spices and stir. Bring to the boil, cover and turn heat down. Simmer until eggplant tender and dish fragrant
   
4. Add a dash of milk near the end if you like.
   






Final Comments


Serve with wholemeal chapati or rice. Like most curries this is best a day or two later (refrigerate of course)