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

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, indian-style eggplant curry (vegetarian). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Indian-Style Eggplant Curry (Vegetarian) is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Indian-Style Eggplant Curry (Vegetarian) is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this particular 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. Get 2 thumbtips' worth Garlic (grated)
  2. Make ready 1 clove Garlic (grated)
  3. Take 200 ml Coconut milk
  4. Take 100 ml Water
  5. Take 2 tsp ● Cumin powder
  6. Get 1 tsp ● Coriander seed powder
  7. Take 1/2 tsp ● Turmeric
  8. Take 1/2 tsp ● Cinnamon
  9. Take 1/2 tsp ● Fenugreek powder / methi (optional)
  10. Prepare 1/4 tsp ● Cayenne powder
  11. Take 2 tbsp Vegetable oil
  12. Get 1/2 tsp Garam masala
  13. Make ready 1 dash Salt
  14. Prepare 1 dash Cilantro or coriander leaves to garnish
  15. Take 1 Eggplant, large
  16. Get 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’s going to wrap this up for this exceptional food indian-style eggplant curry (vegetarian) recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!