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Indian Eggplant Curry

SpicieFoodie.com & Nancy Lopez-McHugh
  • minutes
  • Serves 2 to 4

INGREDIENTS

2

large eggplants, even sized pieces

2

large tomatoes, diced

1

large red onion, finely chopped

2

garlic cloves, minced

fresh ginger 4 cm/1.5 inch piece finely chopped(or ½ teaspoon ginger powder)

1 tsp

ground turmeric

1 tsp

whole cumin seed

1/4 tsp

mustard seeds

2

curry leaves

1 tsp

salt

1 tbsp

Garam Masala*

fresh chile or Chili powder- to your taste

2 tbsp

vegetable oil