Wednesday, December 2, 2009

Eggplant Curry

Without peeling the eggplant.

With the eggplants peeled.
  • 2 eggplants
  • 4 Tbsp oil
  • 2 tsp cumin powder
  • 2 onions, sliced
  • 1 Tbsp minced garlic
  • 1 Tbsp ginger powder
  • 1 Tbsp coriander powder
  • 2 tomatoes, diced
  • 1 cup plain yogurt
  • 1 jalapeno pepper, chopped
  • 2 teaspoon salt
Bake whole eggplants for 25 minutes at 450 degrees. Let cool, peel, cut into pieces. Fry onion and cumin powder in oil until onions are soft. Add garlic, ginger, coriander, tomatoes and cook. Add yogurt. Add eggplant pieces and chopped pepper. Add salt to taste. Cook for 10-15 minutes on high heat while covered. Uncover and cook for another 5-10 minutes on low heat. Original recipe is here.

Note: The dish looks a lot prettier if you don't peel the eggplants after baking them.

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