1 lb Fresh eggplant; diced
12 Curry leaves; up to 15
1 md Onion; chopped
2 Green chilies; sliced and
-seeded for less heat
1/2 Green bell pepper; diced
2 Fresno chilies; diced -OR-
1/2 Red bell pepper; diced
1 Cinnamon stick
1 ts Fennugreek seeds
1 ts Mustard seeds
1 ts Cumin seeds
1/2 ts Sugar
1/4 ts Turmeric powder
Red chili powder to taste
1/2 tb Curry powder
Salt to taste
1/2 ts Vinegar; (optional)
1 c Coconut milk
Clean eggplant and cut it into a dice. Heat 2-3 tsp of vegetable oil
in a large pan and when oil is hot add diced eggplant. Saute for 5-7
minutes until the eggplant is tender and brown. Remove eggplant from
pan and reserve until later. **A good non-stick pan is required**
Add 1-2 tsp more vegetable oil into the same pan and add the onions,
chilies, curry leaves, cinnamon stick, fenugreek seeds, cumin seeds,
mustard seeds, sugar and salt. Fry for a few minutes until onions
begin to soften. Then add the eggplant back into the pan and add the
ground spices, red chili powder, turmeric and curry powder. Saute
ground spices for a 30 seconds.
Finally add vinegar and coconut milk. Bring curry to a simmer for 3-4
minutes and taste for seasoning (add salt as needed). The curry is
done, serve with rice and desired curries.
