INGREDIENTS
3 medium eggplants (cut length-wise in to
2-3 pieces)
Oil for deep frying
4-5 cloves of garlic & 1 inch piece ginger
root crushed together
1 tsp. ground black mustard seeds
1/2 tsp. ground black pepper
1/4 tsp. roasted curry powder (see recipe
for roasted curry powder)
Generous pinch of powdered Cloves and Cardamoms
1/4 cup vinegar
1-2 tsp. sugar
METHOD:
- Deep fry the eggplant and drain the
oil well.
- Into a saucepan, add all other ingredients
and bring to boil.
- Take off the heat and add the deep
fried eggplant.
- Mix throughly until well coated.
- The taste of this curry improves
after 1-2 days.
