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
Ghee2 tspas needed

  • Slice eggplants into 1/4 in slices and toss with salt. Spread on a baking sheet and roast at 300F for 40 min
  • Dry roast the pepper, coriander seeds, cloves, and caraway seeds. Grind to powder.
  • In the same pan, fry cinnamon, bay leaf, and caraway seeds lightly in mustard oil and ghee
  • Add turmeric and asafoetida. Then add onion and green chilies, cook for a minute
  • Add the shredded garlic, spice powder and mix. Add 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 garnish with cilantro