Eggplant Curry



INGREDIENTS:

4 lg Eggplants, peeled & cubed

2 ts salt 

2 lg onions, chopped

2 ea Garlic cloves, crushed

4 tb Oil

1 ts Cumin seeds, crushed

1 ts Coriander

3 ea Cardamom pods

2 ts ginger, grated

1/2 ts Turmeric

1 ts salt 

2 ea Chili peppers, crushed

3 lg Potatoes, chopped

1 ea tomato, peeled & chopped

1 ts tomato paste

DIRECTIONS:

1. Sprinkle eggplant pieces with salt & set aside for 6 to 8
minutes. Meanwhile in a large skillet, saute onions & garlic
in the oil until golden, stirring & ensuring that it's not
scorching.  Add all the spices & peppers & stir-fry a couple
of minutes. Squeeze eggplant pieces to get rid of excess
moisture.  Dump the pieces into the pot.  Stir until they
become limp & slightly golden. Add more oil if necessary.
Add the potatoes & let them brown on all sides.

2. When potatoes are somewhat tender, but still fork resistant,
add tomatoes, paste & 1 1/2 c water.  Stir, bring to a boil,
reduce heat & simmer until vegetables are tender but not mushy.
The sauce should be thick, like syrup.  If too thin, simmer a
little longer.  Serve over rice.



Eggplant Curry