A very rich recipe to add to curry nights. Perfect for those cheat days!
Ingredients
- 2 Large and Firm Eggplants
- 1 Sprig Curry Leaves
- 1 tbsp Garam Masala
- 1 tsp Ground Turmeric
- 1 tbsp Ground Coriander
- 2 tsps Ground Cumin
- 1 tsp Chilli PowderÂ
- 3 tbsps Apple Cider Vinegar See note below #1.
- 2 tbsps Sugar
- 1/2 cup Rice bran oil
- 1 tbsp Ginger and garlic paste or 2 tsps of each seperately
- Salt to taste
Instructions
- Cut the eggplants in half then cut to 2 centimetre slices. Add salt to each slice and set aside for 20 minutes.
- Mix coriander, cumin and turmeric and chilli powder with a little water to make a paste.
- Heat the oil in a wok, add the curry leaves and ginger garlic paste and stir for 2 minutes.
- Add the curry paste and fry on low heat for 5 minutes.
- Rinse eggplants and add to wok. Mix well to combine. Cook till tender.
- Add the garam masala and mix well.
- Add vinegar and sugar and cook till dissolved. Adjust vinegar, sugar and salt to taste.
Notes
#1 You can use other vinegars for this recipe. I used spiced malt vinegar from Woolworths.