Aubergine Curry

Photo: flickr user FotoosVanRobin

Ingredients

4 lrg Aubergines, peeled & cubed

2 teaspoons Salt

2 lrg Onions, chopped

2 Garlic cloves, crushed

4 tablespoons Oil

1 teaspoon Cumin seeds, crushed

1 teaspoon Coriander

3 Cardamom pods

2 teaspoons Ginger, grated

1/2 teaspoon Turmeric

1 teaspoon Salt

2 Chili peppers, crushed

3 lrg Potatoes, chopped

1 Tomato, peeled & chopped

1 teaspoon Tomato paste

Preparation

Sprinkle aubergine pieces with salt & set aside for 6 to 8 minutes.

Meanwhile in a large skillet, saute onions & garlic in the oil until golden, stirring & ensuring that it's not scorching. Add all the spices & peppers & stir-fry a couple of minutes. Squeeze aubergine pieces to get rid of excess moisture. Dump the pieces into the pot. Stir until they become limp & slightly golden. Add more oil if necessary Add the potatoes & let them brown on all sides. When potatoes are somewhat tender, but still fork resistant, add tomatoes, paste & 1 1/2 c water. Stir, bring to a boil, reduce heat & simmer until vegetables are