Eggplant & Cherry Tomato Curry from The Indian Table | Suncoast View

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Eggplant & Cherry Tomato Curry 

The Indian Table 

Ingredients 

  • 3 Tbsp canola or peanut oil
  • 1 large onion, diced
  • 1 fresh green Serrano chili, chopped (optional)
  • 2 inch piece of ginger, crushed; 4 cloves of garlic, crushed
  • 30 cherry tomatoes, halved
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp turmeric
  • 1 tsp garam masala
  • 2 tbsp tomato paste
  • 1 tsp sugar
  • 2 large eggplants, cut into 1/4 inch pieces
  • Few leaves of cilantro to garnish (optional)

Instructions 

  • Heat oil over medium heat in a pan and add the onion.
  • Cook for 5-6 mins until soft and turning golden. Add chili, ginger & garlic and stir for 10 seconds.
  • Add tomatoes, stir and cover the pan.
  • Cook for around 10 minutes until tomatoes are soft.
  • Next, add spices, salt, sugar and tomato paste.
  • Stir, and add 2/3 cup of water.
  • Next, add the eggplant, stir gently, cover and cook for around 15 - 20 mins on a low to medium heat until eggplant is meltingly tender.
  • Taste and adjust spices, salt as necessary.
  • Garnish with cilantro.
  • Serve!

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