Wash & slice aubergines. Heat ghee & saute the onion & garlic when hot for
2 to 3 minutes. Add turmeric, bay leaf & cinnamon stick & saute for a
further 2 minutes, stirring frequently. Stir in sliced eggplant. Add salt,
cayenne & ginger. Blend together well. Cook for 10 minutes. Add tomatoes,
cover pot & cook for another 10 minutes. Sprinkle with garam masala &
serve. Be careful not to overcook otherwise it will go very mushy.
Recipe by: Madhur Jaffrey, "An Invitation to Indian Cooking"
Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on
Feb 05, 1998
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