Eggplant Curry

Ingredients

• 3 large potatoes
• 1 large eggplant
• 1 handful curry leaves
• 1 can unsweetened coconut milk (400 ml)
• 1 tbsp mustard seeds
• 1 tsp cumin powder
• 1 tsp ground coriander
• 2 red onions
• 2 Garlic cloves
• Salt
• 3 red chilies
• 2 tbsp ghee (clarified butter, or substitute with butterfat)

Instructions

1. 1.

   Peel the potatoes and cut into bite-sized pieces. Wash the eggplant, halve, quarter, and cut into bite-sized pieces. Wash one chili, halve, deseed, and slice lengthwise into strips. Peel onions and slice thinly. Peel garlic and finely chop. Place eggplant pieces in plenty of salted water and let sit for 15 minutes, then squeeze out moisture with hands, lay on a kitchen towel, and pat dry.

2. 2.

   Heat ghee in a tall pan (preferably with lid) and brown the eggplant pieces all around until golden yellow. Add cumin and coriander and stir briefly to toast. Reduce heat and add onions and garlic, sauté for about 2 minutes. Add potatoes, chili, and mustard seeds, and continue to sauté briefly. Deglaze with coconut milk, season with salt, and simmer covered on low heat for 10-15 minutes. Add curry leaves and remaining chilies, and let them cook together. When the potatoes are tender, spoon the curry into bowls and serve hot.