Eggplant Curry

Eggplant Curry, Mom style
(basic curry recipe can also be used for tindoora [qundroo], green beans, or other veggies).

Ingredients:
2 medium eggplants (or 1 very large eggplant)
3 small onions
1 cup fresh cilantro
1 tbsp ground cumin
1 tbsp ground coriander
1” piece of ginger root
1 tbsp olive oil
½ tbsp rasam or sambar powder
Water for cooking


Directions:
Chop Eggplant and soak in cold water.

Meanwhile, finely dice 1.5 onions. Heat Oil in skillet and add onions. Cook in a large pot over medium heat until onions are translucent.

Meanwhile, toss the remaining onion into a food processor. Add ½ to 3/4 cup of cilantro, cumin, coriander, and ginger. Pulse to a paste (add a little water if needed).

When the cooking onions are translucent, drain and add the eggplant. Cover and cook on med/low for at least 10 minutes (until eggplant is cooked through).

Uncover the eggplant and stir (the volume should be reduced significantly; you may need to add water in the middle if the pan is getting too dry). Stir in the onion paste from the food processor. Add rasam powder. Cover and cook for another 5-10 minutes until the spices incorporate.

Salt to taste and garnish with remaining cilantro before serving.