Ingredients:
2-3lbs large American style eggplant diced small
1 medium red or yellow onion sliced or diced
1 green bell pepper or green chilies sliced or diced
1 (2oz) can of anchovy fillets (in olive oil)
1 Tbs grated garlic (fresh)
red chili flakes to taste
salt and black pepper to taste
1 tsp apple cider vinegar
1/2 tsp turmeric powder
1 tsp curry powder
1 tsp cumin seeds
1 tsp black mustard seeds
10-15 curry leaves
1 cup half and half or milk
Directions:
is happening). Once the anchovies melt into the oil add curry leaves, cumin seeds and mustard seeds and fry for 30 seconds (again it will splatter on you so put a lid on). Then add the diced eggplant and saute in the anchovy oil for 8-10 minutes.
Once the eggplant cooks down and browns add the onions, peppers and garlic. Saute for 2-3 minutes. Then add the curry powder, red
chili flakes, turmeric, black pepper and salt (remember the anchovies will add salt already).Fry for 3-5 minutes and add the
vinegar next.Then add the half and half or milk and cook for another 5-7 minutes. Taste for salt and seasoning and serve hot with rice. Enjoy.
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