EGGPLANT AND TOMATO CURRY

FOR THE GRAVY:
3 medium tomatoes, very preferably those ripened on the vine
3 hot green peppers
1 teaspoon ground turmeric
1/2 teaspoon ginger powder
1/2 teaspoon ground fennel seeds
1/2 teaspoon ground cumin seeds
3 cloves
1 cup water
1/2 teaspoon ground cayenne pepper
Salt to taste
FOR THE EGGPLANT:
1 pound small or baby eggplants*
1 cup oil

TO PREPARE THE GRAVY:
Cut each tomato into 6 pieces. Place the tomatoes and all the other ingredients, except the eggplants and the oil, in a 4-quart saucepan. Cook on medium high heat for 5 to 7 minutes or until the tomatoes have cooked down a bit. Set aside.

TO PREPARE THE EGGPLANT:
Wash and wipe the eggplants dry so that when you fry them, there is very little splattering. Cut into quarters lengthwise. If the eggplants are long, cut into quarters lengthwise and then across so that you have 8 pieces.

Heat the oil on high heat on a wok for a couple of minutes. Add the eggplants and stir fry for about 5 minutes until the eggplants start turning a little reddish in places.

Pour eggplants and oil into the tomato mixture. Stir a bit to cover eggplants with the gravy. Return saucepan to heat, and cook uncovered on medium high heat for another 5 minutes.

*Try to use garden fresh baby eggplants for this preparation.

Servings: 6
Adapted from source: Curries Without Worries: An Introduction to Indian Cuisine by Sudha Koul