Curried Eggplant Stew is a South Asian delicacy particularly popular in Sri Lanka and in India. It is fairly easy to make for anyone wanting to add a spicier more exotic vegetarian dish to the dinner menu. It is spicy hot so be sure to serve with glasses of cool water.
My own personal recipe for Curried Eggplant Stew:
Cut up one-quarter kilogram of Brinjal (Eggplant) into tiny little bits.
Proceed then to add in –
– One neatly cut up potato
– Five neatly cut up green chilies
– Three neatly cut up tomatoes
– Seven small neatly cut up onions
– Three cloves of neatly cut up garlic
– Three leaves of coriander
– One teaspoon of Turmeric powder
– Salt (to taste)
– Two teaspoons of curry powder
– One teaspoon of dill seeds
Pre-heat the pot with:
– One teaspoon of vegetable oil brought to a bubble
– Add one-quarter cup of water to it
– Bring oil and water in pot to a boil
– Drop the sliced up Eggplant with the added cut up ingredients (leaving the spices aside to add after it is cooked) into the oil pan and mix it well stir-fry style.
Let it boil well.
Drain out the water and grind mixture together with spices.
Garnish with coriander leaves and serve mixed together with boiled rice.
Enjoy and know that it tends to be easy to digest and the ingredients are more organic than most take out.
It can enrich your life to enhance your palate with exotic cuisine from around the world. Obviously the more exotic the dish the rarer the ingredients and hence the more expensive they can be. Money is an object to be taken into account when considering exotic cuisine.