EGGPLANT CURRY

Eggplant Curry image

I don't really like eggplant, but I loved this curry. I couldn't get enough of it, and two hours after eating a heaping bowl, I went back for what little was left over, and ate that. It's comfort food, and so soulful. Maybe it has something to do with the butter everything is sautéed in? This is adapted from a Bon Appetit article, and the directions are long, BUT once you get going, it's not hard to do. I used a curry mix that I like by Sadaf brands; use your favorite or make one from scratch! Enjoy!

Provided by Kirby

Categories Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

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Ingredients

clarified butter
12 boiling onions, blanched and peeled
10 okra pods, halved
1 -2 medium Japanese eggplant, halved and cut in diagonal chunks
2 medium carrots, peeled and cut in diagonal chunks
1 1/2 lbs tomatoes, diced
1 diced onion
1 1/2 tablespoons curry
2 crushed garlic cloves
1 tablespoon crushed gingerroot
1 (12 ounce) can coconut milk

Steps:

Clarify butter by placing a 1/4 stick of butter in the microwave for 1 minute.
Scoop the foam off the top, and use the clear, golden top to sauté your veggies with, and discard the milky substance on the bottom.
Sauté veggies in this order, one at a time, then place the veg in a large bowl you've conveniently placed near the stove.
In a heated pan, pour in one tbsp of butter, add a bit with each new veggie:.
Onions, two minutes.
Okra, 4-5 minutes.
Eggplant, 6 minutes - should be a bit browned on skinless sides.
Carrots, 3 minutes, adding the tomatoes to them for another minute or two.
Scoop out carrot & tomato mixture, leaving any juice behind.
Add diced onion, garlic & ginger into sauté pan with another tbsp of butter (or ghee - same thing), sauté for about five minutes.
Add curry into mixture and stir around for a bit.
Pour in coconut milk.
Then add the veggies and let them bubble around for about ten minutes.
Add salt to taste, and extra cayenne to make your curry spicier.
Serve with hot basmati rice.

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