Eggplant Curry

Margaret Goddard

Smells of river mud and ripening fruit, sounds of summer bordered by cicada drumming. This is the setting of two continents close to my heart; Australia and India – a brother-in-law’s eggplant curry and my long dead mother’s special biscuit recipe.

2 tbsp oil/ghee
½ tsp black mustard and cumin seeds
½ tsp cumin seeds
1 tbsp grated ginger root
1 diced onion (optional)
1 tsp salt
½ tsp ground cumin
½ tsp turmeric
tsp sugar
1 kg diced eggplant
1 tomato, chopped
1 green chilli, seeded and chopped

Fry the seeds and ginger root (and onion if using) in the ghee or oil.
Add salt, cumin and turmeric and stir.
Add sugar, eggplant, tomato and chilli, and a little water.
Cook, covered, for 45 minutes.