Friday, July 23, 2004
Eggplant Curry
I really love Indian food, and the amazing spice mixtures they use, but am sometimes not in the mood to go through ALL of the steps the truly authentic recipes require. That is why I get so excited to find a recipe like this, for Eggplant Curry. I sometimes add a garnish of fresh mint, but that's up to you! Enjoy!
3 lb Asian eggplants (about 6), cut crosswise into 1/3-inch-thick rounds
1 teaspoon salt
1 clove garlic, chopped
1 tablespoon fresh ginger peeled and chopped
2 teaspoons chopped fresh jalapeño chile
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric
3 tablespoons vegetable oil
1 large onion, halved lengthwise and thinly sliced lengthwise
tiny pinch cinnamon
½ cup water1 tablespoon packed brown sugar
1/4 cup roasted cashews, chopped
Accompaniment: steamed rice
Mash garlic, ginger, and jalapeño to a paste with 1/2 teaspoon salt with a large heavy knife, then stir in mustard and cumin seeds and turmeric.
Heat oil in a large pot over medium high heat until hot, add the onion, stirring occasionally, until softened and golden. Add spice paste and cinnamon, then reduce heat to moderate and cook, stirring, 1 minute.
Add eggplant and cook, stirring, until it begins to soften, about 3 minutes. Stir in water, brown sugar, and remaining salt and simmer, covered, stirring occasionally, until eggplant is tender but not falling apart, 20 to 25 minutes. Season eggplant with additional salt.
Serve eggplant sprinkled with cashews.
3 lb Asian eggplants (about 6), cut crosswise into 1/3-inch-thick rounds
1 teaspoon salt
1 clove garlic, chopped
1 tablespoon fresh ginger peeled and chopped
2 teaspoons chopped fresh jalapeño chile
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric
3 tablespoons vegetable oil
1 large onion, halved lengthwise and thinly sliced lengthwise
tiny pinch cinnamon
½ cup water1 tablespoon packed brown sugar
1/4 cup roasted cashews, chopped
Accompaniment: steamed rice
Mash garlic, ginger, and jalapeño to a paste with 1/2 teaspoon salt with a large heavy knife, then stir in mustard and cumin seeds and turmeric.
Heat oil in a large pot over medium high heat until hot, add the onion, stirring occasionally, until softened and golden. Add spice paste and cinnamon, then reduce heat to moderate and cook, stirring, 1 minute.
Add eggplant and cook, stirring, until it begins to soften, about 3 minutes. Stir in water, brown sugar, and remaining salt and simmer, covered, stirring occasionally, until eggplant is tender but not falling apart, 20 to 25 minutes. Season eggplant with additional salt.
Serve eggplant sprinkled with cashews.
Comments:
<< Home
Post a Comment
lol if you get that excited..i think u'll love this site: http://www.indian-recipe.net
Post a Comment
# posted by 
: 6/02/2005 08:47:00 AM
: 6/02/2005 08:47:00 AM << Home
<< Home
