Aubergine (Eggplant) Curry (1)
photo by Brian Holley
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 lb aubergine, cubed
- 2 onions, chopped
- 8 ounces ghee
- 1 garlic clove
- 1⁄2 teaspoon chili powder
- 1 bay leaf
- 1 inch cinnamon stick, broked into pieces
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 2 tablespoons water
- 1 lb firm tomatoes, peeled and quartered
- 3 tablespoons tomato puree
directions
- Melt thr ghee in a heavy pan and fry the onions till just golden.
- Add all of the spices and the water, bring to the boil stiring all the time.
- Now add the tomatoes and cook for 5 minutes.
- Add the aubergines and the tomato puree and cook till the aubergine is just tender, do not over cook.
- Serve with any curry and rice.
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