Eggplant Curry (version VII)

Mchuzi wa Biringani

(1 vote)

a few tablespoons cooking oil
two onions, chopped
one or two teaspoons curry powder, or, similar amount of a combination of turmeric, cumin, coriander, cardamom, et cetera
two cloves of garlic, minced
one spoonful of grated ginger (powdered ginger is different, but acceptable)
one or two hot chile peppers, cleaned and chopped
two large eggplants, or several small ones; chopped, lightly salted, and squeezed to partially remove moisture
three or four potatoes, chopped (optional)
two or three tomatoes, peeled and chopped
one small can or tomato paste (optional)
salt, black pepper, cayenne pepper or red pepper (to taste)
quarter teaspoon of sugar (optional)
one cup milk, coconut milk, or yogurt (optional)

Heat oil in a large pot. Sauté onions for a few minutes, then add curry powder, garlic, ginger, and chile pepper. Continue frying over high heat for a few more minutes, stirring continuously.

Add eggplant and potatoes (if desired). Stir and fry until eggplant begins to brown. Reduce heat. Simmer for ten minutes.

Stir in tomatoes and tomato paste. Adjust seasoning. Simmer until sauce is thickened and everything is tender.

Stir in milk, coconut milk, or yogurt (if desired) just before serving. Serve with Chapati or Rice.


Comments:

Just what I was looking for, used up our eggplants from the garden and beautiful rich flavours.
Susan, Australia


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