Chef Heidi Allison
Eggplant Masala
Category
Entree
Servings
2 servings
Prep Time
15 minutes
Cook Time
45 minutes
Author:
Chef Heidi Allison
Ingredients
-
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
Directions
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.
Filed in:
Cilantro,
Eggplant,
Eggplant Masala,
Entree,
Garlic,
Ginger,
Ginger Root,
Minced Garlic,
Organic Tomatoes,
Perfect Sweet Onion,
Tomatoes,
Turmeric
