Eggplant curry with rice and yogurt sauce
Ingredients
- For the rice
- 400 grams Basmati rice
- Saffron
- 2 Tbsps chopped Cashews
- 4 Tbsps Ghee
- ½ tsp cinnamon (ground)
- ½ tsp Cardamom (ground)
- ½ tsp cloves (ground)
- 3 bay leaves
- 2 Tbsps raisins
- 2 Tbsps Almond slivers
- 2 Tbsps Pine nuts
- 2 Tbsps sugar
- salt
- For the eggplant curry
- 2 small Eggplant
- 3 onions
- 1 garlic clove (chopped)
- 1 Tbsp White vinegar
- 1 pinch sugar
- 1 Tbsp Tomato paste
- ¼ Sambal oelek
- 1 tsp Curry powder
- olive oil
- For the yoghurt sauce
- 200 grams Yogurt (0.1% fat)
- 3 Tbsps lemon juice
- salt
- freshly ground peppers
Preparation steps
Rinse the rice in a sieve under running water and drain. Soak the saffron in 3 tablespoons hot water.
Heat the ghee in a saucepan and add the cinnamon, cardamom, cloves and bay leaves. Cook for about 2 minutes, until very fragrant. Add the rice and raisins add sauté for another 3 minutes. Add the saffron, almonds, cashews, pine nuts and sugar. Pour in 1 liter (approximately 4 cups) of water, season with salt, bring to a boil, cover, then simmer over low heat for about 20 minutes.
Rinse and trim the eggplant, cut in half lengthwise, then cut crosswise into slices. Peel the onions and chop coarsely. Fry the eggplant in a little olive oil, then set aside.
Sauté the onions and garlic in a little olive oil. Add the fried eggplant, curry and tomato paste and cook while stirring for about 1 minute. Add the Sambal Oelek, vinegar and sugar and simmer, stirring occasionally for about 15 minutes.
For the yogurt sauce, stir the yogurt with lemon juice and season with salt and pepper to taste. Serve the rice in bowls topped with the eggplant and drizzled with yogurt sauce.