Spicy Eggplant Curry
|Kalonji||1⁄2 Teaspoon (Onion Seeds)|
|Fennel seeds||1 Teaspoon (Saunf)|
|Cumin seeds||1⁄2 Teaspoon (Jeera)|
|Mustard seeds||1⁄2 Teaspoon (Rai)|
|Ginger||1 Teaspoon, roughly crushed|
|Garlic||1 Teaspoon, grated|
|Canned tomatoes||16 Ounce|
|Chili powder||1⁄2 Teaspoon (Or To Taste)|
|Eggplant||4 , diced (Long Chinese Style)|
1 In a wok, heat oil.
2 Put in all the seeds- onion, fennel, cumin and mustard.
3 Once the mustard seeds sputter and the Jeera seeds get a golden color, add haldi, ginger and garlic, sauté for a minute.
4 Add in tomatoes and cook covered, stirring frequently, till the mixture leaves oil.
5 Add in diced eggplant and mix well.
6 Cook covered on medium heat till the eggplant is done. Be careful not to overcook.
7 Season with salt and chili powder, mix well.
8 Serve hot with your choice of bread.
The secret to this recipe lies in the tomatoes mixture cooking well, so have patience and enjoy the process.