Bengali

Saffron and Mint Bengali Eggplant Curry with Coconut Milk

Name: Saffron and Mint Bengali Eggplant Curry with Coconut Milk
Total time: 42 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 2 large eggplants, cubed; 2 tbsp ghee; 1 onion, sliced; 1 tsp cumin seeds; 1/2 tsp turmeric; 1/2 tsp red chili powder; 2 tomatoes, chopped; 1/2 tsp garam masala; salt to taste; 1/4 cup chopped coriander; 1/2 tsp saffron threads; 1 tbsp chopped mint

Adds a delicate floral note with saffron and mint.

42 minutes4 servings

Method

Soak saffron in a little water, then add to the curry. Stir in mint at the end.
Heat ghee in a pan. Add cumin seeds and sauté until fragrant.
Add sliced onions and cook until golden, about 5 minutes.
Stir in turmeric, red chili powder, and tomatoes. Cook for 5 minutes.
Add cubed eggplants and cook for 10 minutes until tender.
Stir in garam masala and coriander. Adjust salt.
Check eggplants are fully cooked and tender.

Mains Vegetarian

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