Eggplant Curry
Ingredients:
1 large eggplant
1 large onion, chopped
6 oz. Tomato paste
2-3 green chilies
Spices: 4 cloves minced garlic, 1 t. ground coriander, 1 t. ground cumin, ¼ t. tumeric, 1-2 t. chili powder, salt
Method:
- Sauté onion and garlic until golden brown.
- Then finely grind in blender.
- Return to pan. Add spices, tomato paste, salt.
- Fry eggplant in separate saucepan until golden to dark brown.
- Stir in cooked eggplant to gravy.