Dried Eggplant & Tomato Curry

Serves: 4 

Ingredients	Qty	Prep
Eggplant	5 large	sliced
Diced tomato	16 oz
Onion	1 large	chopped
Bay leaf	3 small
Cinnamon	1-inch piece
Caraway seeds	1/2 tsp - 1 tsp
Turmeric	a pinch
Asafoetida	a pinch
Cumin powder	to taste
Garlic	2 cloves	shredded
Green chili	2 - 3 medium	chopped
Pepper	1/4 tsp	roasted
Cloves	2 pieces	roasted
Fennel seeds	1/2 tsp	roasted
Coriander seeds	2 tsp	roasted
Salt	to taste
Sugar	1/2 tsp	as needed
Bouillon paste	1 tsp
Mustard oil	2 - 3 tbsp
Ghee	2 tsp	as needed

Method:

• 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