Eggplant Curry

•1 (1 lb/500g) medium sized eggplant cut into cubes

•5 Tbsp ghee/oil

•2-inch cinnamon stick

•5 whole cloves

•1 Tsp fennel seeds

•2 star anise

•½ Tsp asafetida powder

•1 sprig fresh curry leaves

•2 C blended tomatoes

•2 Tsp coriander powder

•½ Tsp turmeric powder

•1 Tsp paprika

•1½ Tsp salt

•½ Tsp sugar

•1½ C yogurt

•2 Tbsp fresh coriander leaves

1.Heat 4 Tbsp of ghee/oil in a pan and pan fry the eggplants until soft and they turn brownish in color. Drain on paper towels.

2.Heat remaining 1Tbsp ghee/oil in a saucepan over moderate heat. Drop the cinnamon, cloves, fennel, star anise, asafetida and
curry leaves. Stir-fry until aromatic. Pour the blended tomato paste. Add the spice powders, salt and sugar. Reduce the heat and
cook partially covered over low heat until the ghee/oil oozes out from the tomato spice paste.

3.Whisk the yogurt in a small bowl. Add to the tomato gravy and mix well. Remove the saucepan from heat. Fold in the eggplants.
Garnish with fresh coriander leaves and serve with chapatis.

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