Eggplant with dried shrimp curry

This side dish tastes delicious served with rice or flatbread. For this curry the eggplant is cooked slow with dried shrimp. 

1 tbsp oil

1 tbsp curry leaves

2 tbsp chopped onion

4 tbsp chopped tomato

1/2 tsp ginger grated

1 eggplant

1/4 tsp turmeric

1/2 tsp salt

1/4 to 1/2 tsp chillie powder

2 tbsp dried shrimp

1/2 cup water

Heat oil and sauté the curry leaves and onion. Then add the ginger and eggplant with the spices and sauté for a few minutes. Add the dried shrimp and water cook covered until the eggplant is soft and well done. Open the cover and let the liquid evaporate before serving it with rice.

All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First