Indian Eggplant Curry

Ingredients

1 pound eggplants
1 teaspoon salt
3 tablespoons oil 
½ teaspoon mustard seeds
1 teaspoon cumin seeds 
1 cup diced onion or ½ medium onion
1 jalapeno, seeded, diced
1 teaspoon minced garlic or two cloves of garlic, minced
1 teaspoon minced ginger
1.5 tablespoons curry powder or garam masala 
1 cup crushed tomatoes
½ cup water or vegetable broth 
Salt to taste
Chopped cilantro for garnish (optional) 

Directions

1. Wash and remove eggplant stems. Cut eggplants into 1-inch cubes and place in a large bowl. Sprinkle salt in and mix well. Let eggplants marinate for at least 5 minutes.

2. In a large pot, heat oil over medium heat for 1 minute.

3. Add mustard and cumin seeds, cook for 1 minute until the seeds begin to pop.

4. Add onions and jalapeño and cook for about 4 minutes until the onions are golden.

5. Add minced garlic, ginger, and curry powder and fry for 1 minute.

6. Add crushed tomatoes and cook for 2 minutes. 

7. Drain eggplants, add eggplants to the tomato and cook for 5 minutes.

8. Pour in the water or broth, lower the heat and simmer  for 10 minutes.

9. Once the eggplants soften, taste test, add salt if desired. Remove from heat and serve with chopped cilantro,  if desired.

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Quick Tips

• Most eggplants’ deep purple color comes from a plant pigment called anthocyanin which can protect cellular damage in the body.  

• Eggplants are also a good source of fiber which may help with soothing digestive issues. 

• The leaves and flowers of eggplants are toxic so be sure to remove the tops prior to cooking.