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Eggplant and Cherry Tomato Masala

This spicy vegetable stew reminds me of a warm woman lying next to me on my couch watching reruns of Friends on a cold windy day. You never want it to end!

  • 4 tbsp canola oil
  • 1 tsp mustard seeds
  • 10 fresh curry leaves
  • 1 spanish onion, sliced thin
  • 1 tbsp tomato paste
  • 1 tsp chili powder
  • 1/2 tsp ground fennel, cumin, and coriander
  • 1 tsp ground turmeric
  • 1 tbsp tamarind liquid
  • 1 cup water or stock of choose
  • 2 Japanese eggplants, cut into wedges, pan-roasted
  • 1/2 cup cherry tomatoes, halved
  1. Heat the oil in a pan, add the mustard seeds, and as they begin to pop, add the curry leaves. Immediately, add the sliced onions, cook until light brown.
  2. Add the tomato paste, spices, and cook until the flavor is combined and the oil has come out into the pan.
  3. Add the tamarind liquid with the water. Bring to a boil while adding the roasted eggplant, cherry tomatoes. Simmer until slightly reduce and the flavor is balanced. Should have a slightly more spicy taste, with a sour note.
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