Indian-Style Eggplant Curry (Vegetarian)

Source : Blanch The Tomato To Remove The Skin Then Roughly Chop Chop The Eggplant Into Bite-sized Pieces Place The Eggplant On A Heat-resistant Dish Wrap In P...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : December 15, 2021

Step:

  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.


Ingredients

  1. 2 thumbtips' worth Garlic (grated)
  2. 1 clove Garlic (grated)
  3. 200 ml Coconut milk
  4. 100 ml Water
  5. 2 tsp ● Cumin powder
  6. 1 tsp ● Coriander seed powder
  7. 1/2 tsp ● Turmeric
  8. 1/2 tsp ● Cinnamon
  9. 1/2 tsp ● Fenugreek powder / methi (optional)
  10. 1/4 tsp ● Cayenne powder
  11. 2 tbsp Vegetable oil
  12. 1/2 tsp Garam masala
  13. 1 dash Salt
  14. 1 dash Cilantro or coriander leaves to garnish
  15. 1 Eggplant, large
  16. 1 Tomato, large

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