Subj : Eggplant Curry
To   : All
From : Ben Collver
Date : Wed Feb 15 2023 10:24:04

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Eggplant Curry- Vegan
 Categories: Indian, Vegetarian
      Yield: 4 Servings

      1 lb Fresh eggplant; diced
     12    Curry leaves; up to 15
      1 md Onion; chopped
      2    Green chilies; sliced and
           -seeded for less heat
    1/2    Green bell pepper; diced
      2    Fresno chilies; diced -OR-
    1/2    Red bell pepper; diced
      1    Cinnamon stick
      1 ts Fennugreek seeds
      1 ts Mustard seeds
      1 ts Cumin seeds
    1/2 ts Sugar
    1/4 ts Turmeric powder
           Red chili powder to taste
    1/2 tb Curry powder
           Salt to taste
    1/2 ts Vinegar; (optional)
      1 c  Coconut milk

  Clean eggplant and cut it into a dice. Heat 2-3 tsp of vegetable oil
  in a large pan and when oil is hot add diced eggplant. Saute for 5-7
  minutes until the eggplant is tender and brown. Remove eggplant from
  pan and reserve until later. **A good non-stick pan is required**

  Add 1-2 tsp more vegetable oil into the same pan and add the onions,
  chilies, curry leaves, cinnamon stick, fenugreek seeds, cumin seeds,
  mustard seeds, sugar and salt. Fry for a few minutes until onions
  begin to soften. Then add the eggplant back into the pan and add the
  ground spices, red chili powder, turmeric and curry powder. Saute
  ground spices for a 30 seconds.

  Finally add vinegar and coconut milk. Bring curry to a simmer for 3-4
  minutes and taste for seasoning (add salt as needed). The curry is
  done, serve with rice and desired curries.

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