Since my favorite Indian restaurant just went belly up, I have had to compensate. Here's what I made last night and served with warm flat bread:
1 large yellow onion, diced
2 crushed cloves of garlic
1 teaspoon of crushed fresh ginger
chopped parsley or cilantro
1 eggplant – peeled, cubed, salted, drained and rinsed
1 large potato – peeled and cubed
Mix in spice grinder
1 T cumin
1 tsp yellow mustard seeds
3 whole cloves
½ tsp fenugreek
Add to spice mixture:
1 T turmeric
1 tsp cayenne pepper
In a large frying pan or dutch oven, fry onion in olive oil until golden brown (remove from pan and set aside).
Put more olive oil in the pan and add the eggplant, two crushed cloves of garlic, one teaspoon of crushed fresh ginger, salt and pepper to taste. Fry until eggplant is almost cooked through.
Add spice mixture and stir, still frying. Add potato chunks, a dash of parsley (or cilantro), the fried onion, and toss until everything is well mixed. Add enough water to cover, along with a tablespoon of tomato paste, cover and simmer until potatoes are done and sauce is beginning to thicken. Remove cover, add ¼ cup milk, and reduce sauce to desired consistency. Taste. Add salt to taste. Serve with flat bread or basmati rice. Great with lamb.