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home > recipes > vegetables > eggplant curry
from PA, US Olive oil 2 large eggplants 4 cloves garlic salt more olive oil 1 large onion 1 teaspoon coriander 1/2 teaspoon cumin 2 teaspoons mild curry powder 4 tomatoes, sliced juice of half a lemon 1 teaspoon garam masala 150 grams parsnip, thinly sliced 2 medium zucchinis Slice the eggplant. Fry in the oil until soft. Add the minced garlic and some salt. Cook for another 3 minutes, then transfer eggplant to a plate and set aside. Slice the onion, then fry it in the additional oil until soft. Add the coriander, cumin and curry powder and fry until aromas are released. Add the eggplant back to the pan and half a cup of water. Cook gently for a few minutes. Add the sliced tomatoes and simmer for a few more minutes. Adjust the liquid to the desired consistency. Add the lemon juice and garam masala. Serve on basmati rice with crispy fried parsnip and fried zucchini.

Eggplant Curry


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list all recipes for VEGETABLES (485)
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list all recipes by DAVE (405)


   

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keyword: eggplant
keyword: curry
ethnicity: indian
recipes for vegetables
recipes by dave
Email Address:
(posted September 15, 2003)

from PA, US

Olive oil
2 large eggplants
4 cloves
garlic
salt
more
olive oil
1 large
onion
1 teaspoon
coriander
1/2 teaspoon
cumin
2 teaspoons mild
curry powder
4 tomatoes, sliced
juice of half a
lemon
1 teaspoon
garam
masala
150 grams
parsnip, thinly sliced
2 medium zucchinis

Slice the
eggplant. Fry in the oil until soft.

Add the minced
garlic and some salt. Cook for another 3 minutes, then transfer eggplant to a plate and set aside.

Slice the
onion, then fry it in the additional oil until soft. Add the coriander, cumin and
curry powder and fry until aromas are released.

Add the
eggplant back to the pan and half a cup of water. Cook gently for a few minutes.

Add the sliced tomatoes and
simmer for a few more minutes. Adjust the liquid to the desired consistency.

Add the
lemon juice and garam
masala. Serve on basmati rice with crispy fried parsnip and fried zucchini.



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