Eggplant curry

Ingredients for 2 servings:

• 1 large eggplant(s) , or 2 small ones
• 3 tomatoes, finely chopped
• 1 large potato(s), peeled and chopped
• 2 onions, chopped
• 2 garlic cloves, finely chopped
• 2 cm ginger root, chopped
• 500 ml water
• ½ tsp curry powder
• ½ tsp turmeric
• ½ tsp coriander
• ½ tsp garam masala
• ½ tsp fenugreek seeds
• 2 tbsp parsley, chopped, or coriander
• Ghee, or oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

Bhanta ko Tarkari, Nepalese

Remove the stems from the eggplant(s), slice, and quarter them. Soak the eggplant pieces in salted water for about 1 hour, then wash and drain well to allow the bitter juices to drip out. Heat ghee or oil in a pot or deep pan and add the fenugreek seeds, garlic, ginger, and onions. Sauté until they begin to brown. Stir in the tomatoes and remaining spices and simmer for about 5 minutes. Add the chopped potato and eggplant and fry for another 3 minutes. Season with salt and pepper to taste. Deglaze with water, cover, and simmer until the vegetables are tender and a thick sauce has formed. Finally, garnish the curry with chopped parsley or coriander and serve hot with bread or rice.