Ingredients

Curried Eggplant

3 Tbsp. oil

1 tsp. cumin seeds

1/2 cup onion, cut in small lengthwise pieces

1/2 cup coarsely chopped tomato

3 cloves garlic, quartered

1/2 tsp. turmeric powder

3 cups eggplant, cut in small oblong pieces

1 tsp. garam masala

1/2 tsp. salt (more, if desired)

2 Tbsp. chopped fresh cilantro

Preparation

  1. Heat oil in a skillet over medium heat. When oil is warm stir in cumin seeds and brown seeds.

  2. Add onion, tomato, and garlic. Add turmeric powder. Stir-fry for 2 minutes.

  3. Add eggplant to the ingredients in skillet and stir well. Cover and cook over low medium heat for 2 to 3 minutes.

  4. Add garam masala, and salt, and about 2 tablespoons of water and stir well (to prevent eggplant sticking from the skillet). Continue to cook, covered, over medium-low heat for 3-5 minutes until eggplant becomes soft and tender.

5.Garnish with cilantro.