Eggplant Curry Indian

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My favorite eggplant curry. A friend's indian husband assured me it's authentic indian cooking.

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Steps

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Slice eggplant lenghthwise about 3 / 4 inch thick.

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Sprinkle slices with salt and set aside.

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Finely mince garlic and ginger , sprinkle with little salt , mince some more until nearly mashed.

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Slice onions thinly.

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Seed and finely chop red and green chili peppers.

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In a deep skillet , heat ghee and fry sliced onions until soft and lightly browned.

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Meanwhile , pat eggplant slices dry and cube them.

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Add red and green chili peppers , minced garlic and ginger , curry leaves , mustard seeds , cumin seeds and ground coriander to the onions , fry , stirring , until fragrant , then add tomato paste and tamarind puree , stir and add eggplant cubes.

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Fry one more minute , then add coconut milk , bring to a gentle boil , cover and let simmer for about 20 minutes or until eggplant is soft.

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Serve with rice , roti , dal or meat curry !.

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Ingredients

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eggplant, onions, garlic cloves, ginger, red chili pepper, green chili pepper, ground coriander, brown mustard seeds, cumin seed, curry leaves, ghee, puree, tomato paste, coconut milk, salt