Eggplant Curry
- 1 eggplant (peeled or unpeeled as you desire);
- 1 potato;
- 1 onion;
- vegetable oil;
- 1/2 stick cinnamon;
- 2 dried red chilis broken in 1/2;
- seeds from 12 cardomom pods;
- 1 bay leaf;
- 1/2 teaspoon turmeric;
- 2 teaspoons cumin;
- 1/2 teaspoon salt;
- 1/2 teaspoon sugar;
- water
- Cut the eggplant and potato into roughly the same size pieces. Chop the onion. Heat 1/4" oil in wok. Add the cinnamon and chilis, then the cardamom seeds and bay leaf; then the onion. Cook for 5 minutes. Add the potato and cook another 5 minutes. Add the eggplant. At your discretion add more oil so that the eggplant gets fried. Add the turmeric, cumin, salt and sugar, a small amount of water and cover and cook for about 10 minutes.
eggplant, onion, vegetable oil, cinnamon, red chilis, bay leaf, turmeric, cumin, salt, sugar, water
Taken from www.epicurious.com/recipes/member/views/eggplant-curry-1261118 (may not work)