Receta Break Your Oil Dependency. Eggplant, Done Lighter.

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Ingredientes

In a large skillet or kadhai heat 2Tbs of oil (2 not 1 quart)
3/4 tsp of white poppy seeds
1 inch of thinly sliced fresh ginger
1 shallot
1 or 2 Tbs of water into a paste
Meanwhile back at the kadhai or skillet, heat the oil again. When it's hot add in:
1/2 tsp of brown mustard seeds
1/4 tsp of cumin seeds
1/4 tsp of fennel seeds
1/4 tsp of black onion seed (aka kalonji or nigella...not that Nigella)
A pinch of fenugreek seeds
Saute everything until it starts to brown then toss in:
The ginger, chili, shallot paste
10 curry leaves
Cook everything down about 5 or 10 minutes then add in:
The cooked drained red onions
1/2 tsp ground turmeric
1 and 1/2 tsp coriander
1/2 tsp cumin
1/2 tsp Kashmiri chili or 1/4 tsp cayenne mixed with 1/4 tsp of paprika
3/4 tsp of salt
Let everything cook down for about 4 minutes.
Add in:
2 Tbs of tamarind or if you don't have tamarind substitute lemon or lime juice
1/2 tsp of jaggery or light brown sugar
Let that cook for about 2 or 3 minutes then add in:
The coconut spice paste
Cook everything until it's thoroughly blended then turn down the heat and add in:
1 cup of water

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