Ingredients: 1 teaspoon cumin seeds 2 1/2 tablespoons Hot mango chutney 6 saffron strands, steeped in 1 tablespoon boiling water 1/2 teaspoon garlic paste 1/2 teaspoon ginger paste 1 1/2 tablespoons mild curry paste 4 cups Basmati rice, cooked, for accompaniment black pepper, freshly ground 1 tablespoon Pure Ghee Sea salt 1 large eggplant, sliced into 1/2-inch cubes, skin-on 1 onion, chopped 2/3 cup heavy cream 2/3 cup plain yogurt, unsweetened
Directions:1. Heat ghee in a large pan, add onion and saute until translucent. Add eggplant, ginger paste, garlic paste, curry paste, and cumin seeds, and sautй a few minutes more. 2. Add the saffron and soaking liquid, heavy cream, yogurt, and chutney; cook over a medium flame for 10 minutes, stirring, until eggplant is tender. 3. Season with salt and pepper. Serve hot, over rice. |