Dinner Tonight: Eggplant Curry with Apples Fennel and Cumin Recipe
Ingredients
- 1 tablespoon canola oil
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds, 1/2 ground
- 2 dried red chilies, stems removed
- 1 medium eggplant (about 8 ounces), stems removed, chopped into 1-inch chunks
- 1 Braeburn or Granny Smith apple, cored, chopped into 1-inch chunks
- 1 teaspoon kosher salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 2 tablespoons cilantro, chopped
Instructions
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