Indian Spiced Eggplant Cauliflower Stew Recipes

Steps:

• Heat a Dutch oven over medium heat.
• Add curry powder, garam masala and mustard seeds and toast, stirring, until the spices begin to darken, about 1 minute.
• Transfer to a small bowl.
• Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 3 to 4 minutes.
• Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the spices.
• Bring to a simmer.
• Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes.
• Top each serving with optional dollop of yogurt; serve with basmatti rice & a loaf of 7 grain bread.
• **Garam masala is a flavorful, fragrant blend of dry-roasted ground spices. It's in the spice section of most supermarkets and specialty stores.

Steps:

• In a small bowl combine spices and in a measuring cup stir together water, sugar, and vinegar. Cut eggplant into 2-inch pieces.
• In a large heavy non-stick skillet heat butter over moderate heat until foam subsides and cook spices, stirring, until fragrant, about 1 minute. Add eggplant and salt and toss to coat with spice mixture. Stir vinegar mixture and add to eggplant mixture. Simmer mixture, covered, without stirring, 10 minutes, or until eggplant is just tender. Uncover skillet and cook eggplant mixture at a rapid simmer, without stirring, until liquid is almost evaporated and eggplant is slightly charred (but not burned) on bottom, about 15 minutes.
• Remove skillet from heat and let eggplant stand, covered, 5 minutes.
• Serve eggplant sprinkled with fresh coriander.