Curried Eggplant

Ingredients

• 1 teaspoon brown mustard seeds yellow
• 1 tablespoon brown sugar packed
• 1 stick cinnamon (3-inch)
• 6 servings jasmine rice steamed
• 1 teaspoon cumin seeds 
• 3 lb eggplant ( 6)
• 3 tablespoons cilantro leaves fresh chopped
• 1 tablespoon ginger fresh peeled finely chopped
• 1 large garlic clove chopped
• 2 teaspoons jalapeno fresh chopped
• 1 large onion halved lengthwise thinly sliced lengthwise
• 1.3 oz roasted cashews chopped
• 1.8 teaspoons salt 
• 0.5 teaspoon turmeric 
• 3 tablespoons vegetable oil 
• 0.8 cup water 

Equipment

• bowl
• knife
• pot
• mortar and pestle
• colander

Directions

1. Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes. Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid.
2. While eggplant drains, mash garlic, ginger, and jalapeño to a paste with 1/2 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife and transfer to a cup), then stir in mustard and cumin seeds and turmeric.
3. Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and golden, 8 to 10 minutes.
4. Add spice paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute.
5. Add eggplant and cook, stirring, until it begins to soften, about 3 minutes. Stir in water, brown sugar, and remaining 1/4 teaspoon salt and simmer, covered, stirring occasionally, until eggplant is tender but not falling apart, 20 to 25 minutes. Season eggplant with additional salt.
6. Discard cinnamon stick and serve eggplant sprinkled with cilantro and cashews.