Eggplant curry November 03 2013
2 cups eggplant, diced
2 tablespoon vegetable / peanut oil
1 red onion, finely chopped
1 large potato, diced (with the skin), preferably russett or Idaho
1 cup tomato, finely chopped
1 teaspoon cumin seeds
1 tablespoon ginger garlic paste
1/4 turmeric powder
1/4 teaspoon cayenne powder
1 teaspoon sugar
2 tablespoons chopped cilantro
Salt to taste
In a 3 qt sauce pan, heat oil over medium heat.
Add cumin seeds and saute for half a minute, then add onions, saute for about 10 minutes, stirring every minute.
Add ginger garlic paste, cook for a couple of minutes and then add all the powdered spices with tomatoes. Cook covered for 5 minutes. Stir, and cook another couple of minutes.
Add eggplant, potatoes and stir, add 1 cup of water, salt and sugar, and cook covered for 10 minutes.
Finally, add cilantro and serve hot with warm Indian bread.