Aubergine and Balsamic Vinegar Dry Curry Recipe

Name: Aubergine and Balsamic Vinegar Dry Curry Recipe
Ingredients: 400-500 gm. small aubergines; 2-3 tbsp. cooking oil of choice. Mustard oil is good for this recipe; 1 tsp. cumin/black mustard/carom/nigella seeds/ Panch Pooran, Indian Five Spice Mix; 1 inch piece ginger peeled and chopped finely (1 tbsp.); 1 onion, medium sized, thickly sliced; 2 medium tomatoes or 1 cup chopped tomatoes; 1 green chilli chopped finely; 1/2 tsp. turmeric; 1/4 tsp. (or to taste) chilli powder; 1/2 tsp. Garam Masala; 1 tsp. vinegar. Dark Balsamic is best. I sometimes use balsamic glaze vinegar; 1 tsp. Sugar; A handful of green coriander leaves, washed and chopped (optional)

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This recipe comes from my sister-in-law in Delhi. It has a little more oil than usual, but the taste is worth a few extra calories!

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Ingredients

400-500 gm. small aubergines
2-3 tbsp. cooking oil of choice. Mustard oil is good for this recipe
1 tsp. cumin/black mustard/carom/nigella seeds/<a href="/recipe_display.php?id=10553">Panch Pooran, Indian Five Spice Mix</a>
1 inch piece ginger peeled and chopped finely (1 tbsp.)
1 onion, medium sized, thickly sliced
2 medium tomatoes or 1 cup chopped tomatoes
1 green chilli chopped finely
1/2 tsp. turmeric
1/4 tsp. (or to taste) chilli powder
1/2 tsp. <a href="/recipe/garam-masala/">Garam Masala</a>
1 tsp. vinegar. Dark Balsamic is best. I sometimes use balsamic glaze vinegar
1 tsp. Sugar
A handful of green coriander leaves, washed and chopped (optional)