Adapted from Raghavan Iyer's 660 Curries cookbook, Green Tomato and Eggplant Curry is sure to become a family favorite. Pairing earthy eggplant with tangy green tomatoes and the fresh flavor of cilantro, this dish is delicious as a side to chicken or lamb curries. Alternately, you can serve it as a main course ladled over white rice and garnished with yogurt.
- 2 tbsp. ghee (or clarified butter)
- 2 tsp. black mustard seeds
- 2 tsp. cumin seeds
- 4 garlic cloves, minced
- 1.5 lbs. eggplant, diced
- 8 oz. green tomatoes, diced
- 1/2 cup fresh cilantro leaves and stems, minced
- 4 green Thai chiles, cut in half lengthwise
- 2 tsps. ground coriander
- 1 tsp. ground cumin
- 1 tbsp. kosher salt
- 1 tsp. sugar
- 1/2 tsp. ground turmeric
- 1 cup water
- Heat the ghee in a large saucepan over medium-high.
- Add the mustard seeds and cover until seeds have stopped popping (about 30 seconds).
- Add the cumin seeds and the garlic.
- Immediately add eggplant, tomatoes, chiles, and cilantro. Stir-fry for 4-5 minutes.
- Stir in the ground coriander, ground cumin, kosher salt, sugar, and ground turmeric.
- Stir in one cup water, reduce heat to medium-low, and cover, stirring occasionally, until the vegetables are soft and cooked through (about 10 minutes).
- Mash the vegetables slightly with the back of the spoon. Cook five more minutes, uncovered, until sauce has thickened.
- Serve over rice with yogurt and more fresh cilantro.