Eggplant Curry

454 g ( ~3 )

chinese eggplants, cut 5cm quarters

{38 g} 1

medium onion

1 TBL {8.5 g}

ginger/garlic paste

1 TBL {9.4 g}

hot pepper, sliced [optional]

or 1/2 tsp {1.3 g}

indian chili powder.

{136 g} 3/4

can of tomatoes

2 TBL {13 g}

cumin seeds

2 TBL {0.0 g}

corriander seeds

{200 g} 4

whole cloves

{55 g} 5

cardamom pods

1 stick {56 g}

of cinnamon

bay leaf

3 TBL {22 g}

tamarind water (1/4 cup boiling water + walnut sized chunk of tamarind pulp pressed through strainer.

Fry egg plant and reserve Add 1 T of oil to pan.

Add 1/2 of the eggplant and some salt and fry until lightly browned.

Add 1 t of cumin seeds and corriander with a little oil for the last 30 seconds or so.

Repeat with the remaining eggplant.

Reserve.

Brown fry onions, +GG paste and hot spices.

Add 2 T of oil/ghee into pan and add onions. Fry over medium, mh heat until lightly browned ~15 minutes.

Add some oil if necessary and add whole cloves, cardamom pods, cinnamon and bay leaf.

Cook for a minute.

Add 1 T ginger garlic paste for a minute or so.

Add hot pepper if using.

Add crushed tomatoes and make masala, then add water.

Add crushed tomatoes, and cook until all liquid is gone and oil is seeping through.

Add 1/2 up of water and reserved eggplants.

Simmer for 10 minutes.

Add tamarind water Add Tadka Add tadka made with remaining corriander and cumin seeds.

Remove as many whole spices as you can.