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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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EGGPLANT CURRY This recipe came from an estate sale. I obtained it when I purchased the family collection from the Butler Estate in Irving, Texas in 1988. Ingredients:
1 large eggplant |
2 tablespoons vegetable oil |
1 teaspoon cumin seeds |
1 medium onion thinly sliced |
1 tablespoon ginger garlic paste |
1 tablespoon curry powder |
1 tomato diced |
1/2 cup plain yogurt |
1 fresh jalapeno finely chopped |
1 teaspoon salt |
1/4 bunch cilantro finely chopped |
Directions:
1. Preheat oven to 450 then place eggplant on medium baking sheet and bake 30 minutes.
2. Remove from heat then cool, peel and chop.
3. Heat oil in a medium saucepan over medium heat.
4. Mix in cumin seeds and onion then cook and stir until onion is tender.
5. Mix ginger garlic paste, curry powder and tomato into saucepan and cook 1 minute.
6. Stir in yogurt then mix in eggplant and jalapeno then season with salt.
7. Cover and cook 10 minutes over high heat.
8. Remove cover then reduce heat to low and continue cooking 5 minutes.
9. Garnish with cilantro to serve.
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