Curried Eggplant

109738

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Ingredients in this Recipe

1 (3 inch) cinnamon stick
1 3/4 teaspoons salt
1 large garlic clove, chopped
1 large onion, halved lengthwise and thinly sliced lengthwise
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon packed brown sugar
1 teaspoon cumin seeds
1 teaspoon yellow or brown mustard seeds
1/2 teaspoon turmeric
1/4 cup roasted cashews (1 1/4 oz), chopped
3 lb Asian eggplants (about 6), cut crosswise into 1/3 inch thick rounds
3 tablespoons chopped fresh cilantro
3 tablespoons vegetable oil
3/4 cup water
Accompaniment: steamed basmati or jasmine rice

Recipe Preparation

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