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Title: Eggplant Curry
Categories: Indian
Yield: 10 Servings

1/4 c Ghee
3 lb Eggplant; diced 1/4"
1 c Tomato puree
1 Lemon; juice of

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2 lg Onions; chopped
2 lg Tomatoes; diced
4 cl Garlic; diced
Fresh ginger (2"); diced
1 ts Poppy seed
2 ts Turmeric powder
1 tb Salt
1 ts Cayenne

In 1/4 cup ghee, saute the base ingredients above. When onions are
soft add 3 lb eggplant, chopped into 1/4" pieces. Next add 1 cup
tomato puree. Then add the juice of 1 lemon. Cover and simmer on low
heat for 15 minutes.

Recipe FROM: <https://dev.himalayanacademy.com/media/books/
monks-cookbook/web/toc.html>

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