| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Indian | Ethnic, Side dishes | 1 | Servings |
INGREDIENTS
| 2 | lg | Eggplants; peeled and diced |
| 2 | Tomatoes peeled; seeded and finely diced | |
| 3 | tb | Ghee or oil |
| 2 | Onions; chopped finely | |
| 1 1/2" fresh ginger | ||
| 1 | ts | Turmeric |
| 1/8" chili pepper | ||
| 1/2 | ts | Cumin; ( ground) |
| 1/2 | ts | Ground coriander seeds |
| 1 | tb | Garam masala |
| Salt and pepper; to taste |
INSTRUCTIONS
1. Place eggplant in a colander in layers sprinkling salt between each layer. 2. Place ginger and chili in a small food processor and puree 3. Heat ghee or oil in a saucepan and add onions, cook until translucent. 4.Stir in ginger and continue cooking until onions start to brown. 5.Add the turmeric, 1 tsp garam masala, coriander and cumin and cook stirring 1 minute. 6. Add the tomatoes and stir 2 minutes. 7. Rinse the eggplant and squeeze out all water between the palm of your hands, and add to pan. Season with salt and pepper. 8. Turn down heat, cover and simmer 1 to 1 1/2 hour, stirring often until all becomes a puree. 9. Add the rest of the garam masala and stir 3 minutes. NOTES : If eggplant starts drying add a little water( very little) Recipe by: Miriam Podcameni Posvolsky Posted to TNT Recipes Digest by Leon & Miriam Posvolsky <miriamp@pobox.com> on Apr 29, 1998
A Message from our Provider:
“No one has been misunderstood like God”