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Entree
Indian
2 servings
15 minutes
45 minutes
½ cup canola oil
1 tablespoon black mustard seeds (optional)
1 cup Perfect Sweet Onions, ¼ inch dice
1 teaspoon fenugreek seeds
2 curry leaves
1 tablespoon ginger-garlic paste (can substitute with 2 teaspoons minced garlic and 3 teaspoons minced ginger)
1 tablespoon cumin powder
½ teaspoon cayenne powder or add more to taste
1 teaspoon turmeric
1 medium eggplant, cut into ½ inch cubes
2 organic tomatoes, ½ inch dice
¼ teaspoon Jaggery sugar (can substitute brown sugar)
1 tablespoon tomato paste (can substitute with 1 tablespoon tomato catsup)
1 teaspoon kosher salt
2½ cups water
¼ cup cilantro (optional), chopped
Place oil into a wok and heat on medium heat until hot (but not smoking). Add mustard seeds and fry until they pop. Reduce the heat to medium-low; add onion, fenugreek and curry leaves. Stir and cook until onions are soft (about 8 minutes). Add ginger/garlic paste, cumin, cayenne, turmeric and stir until coated and continue to cook for 3 minutes.
Add the eggplant, tomatoes, sugar, tomato paste, salt, water and stir, then cover. Cook until eggplant is soft (about 45 minutes), occasionally stirring and smashing vegetable mixture with a wooden spoon to break down the mixture. (May need to add additional water during this process.) Fold in cilantro and serve over rice.
