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Indian-style Eggplant Curry (vegetarian) Recipe

Indian-Style Eggplant Curry (Vegetarian) Recipe
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Serving : 2
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Prepare the ingredients before making Indian-Style Eggplant Curry (Vegetarian) in your home. Then, follow these steps below to serve Indian-Style Eggplant Curry (Vegetarian) for your family or friends.

Ingredients: Indian-Style Eggplant Curry (Vegetarian)

  • 2 thumbtips' worth Garlic (grated)
  • 1 clove Garlic (grated)
  • 200 ml Coconut milk
  • 100 ml Water
  • 2 tsp ● Cumin powder
  • 1 tsp ● Coriander seed powder
  • 1/2 tsp ● Turmeric
  • 1/2 tsp ● Cinnamon
  • 1/2 tsp ● Fenugreek powder / methi (optional)
  • 1/4 tsp ● Cayenne powder
  • 2 tbsp Vegetable oil
  • 1/2 tsp Garam masala
  • 1 dash Salt
  • 1 dash Cilantro or coriander leaves to garnish
  • 1 Eggplant, large
  • 1 Tomato, large

How to Make Indian-Style Eggplant Curry (Vegetarian)

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Indian-Style Eggplant Curry (Vegetarian) in your home by yourself.

    Step 1
  • Blanch the tomato to remove the skin, then roughly chop. Chop the eggplant into bite-sized pieces.
  • Step 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.
  • Step 3
  • Heat vegetable oil into a pot, then sauté the onion until it becomes translucent and very tender, (taking care not to burn it).
  • Step 4
  • Add the garlic and ginger, lightly sauté. When aromatic, sprinkle in the ● ingredients, and sauté for 1 minute.
  • Step 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.
  • Step 6
  • Add the water and coconut milk and bring to a boil.
  • Step 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.
  • Step 8
  • Transfer to a serving dish and garnish with cilantro.
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