Clean and rinse the melanzane and cut into 1 cm cubes. Peel and chop the onion, garlic and ginger. Blanch (scald) the tomatoes, peel, remove the seeds and roughly chop.
Heat the clarified butter in a wide frying pan and fry the eggplant cubes in it. Add the onion, garlic and ginger and sauté for 5 minutes.
Mix the tomatoes and the peas with the melanzane. Season the vegetables with garam masala, curry, salt and pepper. Steam the eggplant curry with closed lid at low temperature for about 15-20 minutes.
Tip: With almond cardamom long grain rice it becomes a vegetarian main dish. As an accompaniment to meat, the curry is enough for 6-8 servings.
Tip: Instead of clarified butter, you can also use butter in most cases.
