Dried Eggplant & Tomato Curry

Serves: 4 

Eggplant5 largesliced
Diced tomato16 oz
Onion1 largechopped
Bay leaf3 small
Cinnamon1-inch piece
Caraway seeds1/2 tsp - 1 tsp
Turmerica pinch
Asafoetidaa pinch
Cumin powderto taste
Garlic2 clovesshredded
Green chili2 - 3 mediumchopped
Pepper1/4 tsproasted
Cloves2 piecesroasted
Fennel seeds1/2 tsproasted
Coriander seeds2 tsproasted
Saltto taste
Sugar1/2 tspas needed
Bouillon paste1 tsp
Mustard oil2 - 3 tbsp
Butter2 tbspas needed

  • Arrange eggplant slices in a tray, add salt, and roast at 300F for 1 hour
  • Fry cinnamon, bay leaf, and caraway seeds lightly in mustard oil and butter
  • Add turmeric, asafoetida, and green chilies, cook for a minute
  • Grind the roasted spices into a powder and add to the pan, mix well
  • Add the shredded garlic and diced tomatoes, cook with a closed lid for 5 minutes
  • Add in the eggplant slices along with the stock, a little salt, and red chili powder
  • Close the lid and cook until the eggplant is done.
  • Adjust salt and sugar to taste and serve hot with chapati or rice