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

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, indian-style eggplant curry (vegetarian). One of my favorites. For mine, 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 well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Indian-Style Eggplant Curry (Vegetarian) is something which I’ve loved my entire life.

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 cook 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. Get 200 ml Coconut milk
  4. Make ready 100 ml Water
  5. Get 2 tsp ● Cumin powder
  6. Make ready 1 tsp ● Coriander seed powder
  7. Take 1/2 tsp ● Turmeric
  8. Make ready 1/2 tsp ● Cinnamon
  9. Get 1/2 tsp ● Fenugreek powder / methi (optional)
  10. Make ready 1/4 tsp ● Cayenne powder
  11. Prepare 2 tbsp Vegetable oil
  12. Get 1/2 tsp Garam masala
  13. Get 1 dash Salt
  14. Prepare 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.

So that’s going to wrap it up for this exceptional food indian-style eggplant curry (vegetarian) recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!