Recipes for an Indian meal: Hot Eggplant Curry

Ingredients

1 lb 5 oz eggplants
salt
4 oz peeled tomatoes
1 large onion
4 large cloves garlic
4 tbs veg. oil
1 tbs fenugreek seeds
1 tbs fennel seeds
1 tbs white orgreen mung beans (moong dal)
4 fresh or dried curry leaves
1 tbs chili powder
2 tbs ground coriander
1 tbs turmeric
1 oz tamarind pulp


Preparation

Cut the eggplants into small cubes, sprinkle with salt and leave for at least an hour to `purge`.
Chop the tomatoes, onion, and garlic.
Heat the oil and add the fenugreek and fennel seeds.
When they have started to crackle, add the onion garlic, lentils, and curry leaves.
As soon as the onions start to change color add the ground spices, tomatoes, and tamarind.
Rinse the eggplant and pat dry.
Add them to the pan and cook gently until tender, being careful that they do not overcook and lose their shape.

This dish can be served hot or cold.

Source: Hot Eggplant Curry
Author: veg-r.org - photo Markus Leiter / pixelio.de

Link: Benefits of Fenugreek Seeds
Link: Mushroom Korma
Link: Spicy Apple Chutney
Link: Vegan Samosa