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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, indian-style eggplant curry (vegetarian). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Indian-Style Eggplant Curry (Vegetarian) is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Indian-Style Eggplant Curry (Vegetarian) is something which I have loved my entire life.

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

The ingredients needed to make Indian-Style Eggplant Curry (Vegetarian):
  1. Get 2 thumbtips' worth Garlic (grated)
  2. Get 1 clove Garlic (grated)
  3. Make ready 200 ml Coconut milk
  4. Get 100 ml Water
  5. Prepare 2 tsp ● Cumin powder
  6. Get 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. Take 1/4 tsp ● Cayenne powder
  11. Take 2 tbsp Vegetable oil
  12. Take 1/2 tsp Garam masala
  13. Get 1 dash Salt
  14. Make ready 1 dash Cilantro or coriander leaves to garnish
  15. Prepare 1 Eggplant, large
  16. Prepare 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.

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