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

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, indian-style eggplant curry (vegetarian). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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

To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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. Make ready 2 thumbtips' worth Garlic (grated)
  2. Get 1 clove Garlic (grated)
  3. Prepare 200 ml Coconut milk
  4. Get 100 ml Water
  5. Prepare 2 tsp ● Cumin powder
  6. Prepare 1 tsp ● Coriander seed powder
  7. Take 1/2 tsp ● Turmeric
  8. Take 1/2 tsp ● Cinnamon
  9. Make ready 1/2 tsp ● Fenugreek powder / methi (optional)
  10. Make ready 1/4 tsp ● Cayenne powder
  11. Prepare 2 tbsp Vegetable oil
  12. Prepare 1/2 tsp Garam masala
  13. Prepare 1 dash Salt
  14. Get 1 dash Cilantro or coriander leaves to garnish
  15. Make ready 1 Eggplant, large
  16. Prepare 1 Tomato, large
Steps 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 is going to wrap this up for this special food indian-style eggplant curry (vegetarian) recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!