Indian-Style Eggplant Curry (Vegetarian)
Indian-Style Eggplant Curry (Vegetarian)

Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, indian-style eggplant curry (vegetarian). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Indian-Style Eggplant Curry (Vegetarian) is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Indian-Style Eggplant Curry (Vegetarian) is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook indian-style eggplant curry (vegetarian) using 16 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Indian-Style Eggplant Curry (Vegetarian):
  1. Prepare 2 thumbtips' worth Garlic (grated)
  2. Make ready 1 clove Garlic (grated)
  3. Prepare 200 ml Coconut milk
  4. Make ready 100 ml Water
  5. Prepare 2 tsp ● Cumin powder
  6. Take 1 tsp ● Coriander seed powder
  7. Make ready 1/2 tsp ● Turmeric
  8. Make ready 1/2 tsp ● Cinnamon
  9. Take 1/2 tsp ● Fenugreek powder / methi (optional)
  10. Get 1/4 tsp ● Cayenne powder
  11. Make ready 2 tbsp Vegetable oil
  12. Get 1/2 tsp Garam masala
  13. Get 1 dash Salt
  14. Get 1 dash Cilantro or coriander leaves to garnish
  15. Make ready 1 Eggplant, large
  16. Get 1 Tomato, large
Instructions to make Indian-Style Eggplant Curry (Vegetarian):
  1. Blanch the tomato to remove the skin, then roughly chop. Chop the eggplant into bite-sized pieces.
  2. Place the eggplant on a heat-resistant dish, wrap in plastic wrap, then microwave for 3-4 minutes on high strength until tender. Discard any water.
  3. Heat vegetable oil into a pot, then sauté the onion until it becomes translucent and very tender, (taking care not to burn it).
  4. Add the garlic and ginger, lightly sauté. When aromatic, sprinkle in the ● ingredients, and sauté for 1 minute.
  5. Add the roughly chopped tomato, and sauté until the tomato softens and loses form. Add the eggplant from Step 2, lightly sauté and mix.
  6. Add the water and coconut milk and bring to a boil.
  7. Simmer (for about 15 minutes) on medium heat, without a lid, until the sauce is slightly thickened. Add salt and garam masala to taste.
  8. Transfer to a serving dish and garnish with cilantro.

So that’s going to wrap it up with this exceptional food indian-style eggplant curry (vegetarian) recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!