Hot Eggplant Curry

1 pound, 5 ounces eggplants
4 ounces peeled tomatoes
1 large onion
4 large cloves garlic
4 tablespoons vegetable oil
1 tablespoon fenugreek seeds
1 tablespoon fennel seeds
1 tablespoon white or green mung beans (moong dal)
4 fresh or dried curry leaves
1 tablespoon chili powder
2 tablespoons ground coriander
1 tablespoon turmeric
1 ounce tamarind pulp

Cut the eggplants into small cubes, sprinkle with salt and leave for at least an hour to `purge`.

Chop the tomatoes, onion, and garlic. Heat the oil and add the fenugreek and fennel seeds. When they have started to crackle, add the onion garlic, lentils, and curry leaves. As soon as the onions start to change color add the ground spices, tomatoes, and tamarind. Rinse the eggplant and pat dry. Add them to the pan and cook gently until tender, being careful that they do not overcook and lose their shape. This dish can be served hot or cold.

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