Eggplant Curry with Apples, Fennel, and Cumin

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, 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

Directions

1. Set a skillet over medium-high heat and pour in the oil. Add the fennel seeds, the whole cumin seeds, and the chiles, then stir briskly for about 15 seconds.
2. Add the eggplant and apple, then scatter in the salt, coriander, ground cumin, and turmeric. Stir often so the spices coat everything, cooking for 3 minutes.
3. Add 1/2 cup of water. Use a wooden spoon to scrape up the browned bits from the skillet, lower the heat to medium, cover the pan, and let it cook for 15 minutes, or until the eggplant is tender. Give it a stir about every 3 minutes.
4. Taste, add more salt if it needs it, and finish with cilantro.