Baigan Aur Tamaatarcurries, main dish, vegan 1/2 lb eggplant 2 tablespoon ghee 1 small onion, chopped finely 1 each garlic cloves, sliced 1/2 teaspoon turmeric 1 each bay leaf 1 each 1 cinnamon stick 1/2 teaspoon salt 3/4 teaspoon cayenne pepper 1 slice 1/2 fresh ginger 2 medium tomatoes 1 teaspoon garam masala 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. Madhur Jaffrey, "An Invitation to Indian Cooking" |
