Eggplant with Saffron and Mango Chutney
2 1/2 tablespoons ghee
Heat ghee in a large pan, and sauté onion until translucent. Add eggplant, ginger paste and garlic paste, curry paste, and cumin seeds, and sauté a few minutes more.
1 onion, chopped
1 large eggplant, sliced into 1/2-inch cubes, skin-on
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
mild curry paste
6 saffron strands, steeped in 1 tablespoon boiling water
2/3 cup heavy cream
2/3 cup plain yogurt, unsweetened
hot mango chutney
to taste sea salt
to taste black pepper, freshly ground
4 cups basmati rice
Add the saffron and soaking liquid, heavy cream, yogurt, and chutney; cook over a medium flame for 10 minutes, stirring, until eggplant is tender.
Season with salt and pepper. Serve hot, over rice.
Number of Serving: 4
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