Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, indian-style eggplant curry (vegetarian). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Indian-Style Eggplant Curry (Vegetarian) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Indian-Style Eggplant Curry (Vegetarian) is something that I have loved my whole life.
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To begin with this particular recipe, we have to prepare a few components. You can have indian-style eggplant curry (vegetarian) using 16 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Indian-Style Eggplant Curry (Vegetarian):
- Take 2 thumbtips' worth Garlic (grated)
- Take 1 clove Garlic (grated)
- Get 200 ml Coconut milk
- Take 100 ml Water
- Get 2 tsp ● Cumin powder
- Prepare 1 tsp ● Coriander seed powder
- Make ready 1/2 tsp ● Turmeric
- Take 1/2 tsp ● Cinnamon
- Get 1/2 tsp ● Fenugreek powder / methi (optional)
- Make ready 1/4 tsp ● Cayenne powder
- Prepare 2 tbsp Vegetable oil
- Get 1/2 tsp Garam masala
- Get 1 dash Salt
- Take 1 dash Cilantro or coriander leaves to garnish
- Make ready 1 Eggplant, large
- Make ready 1 Tomato, large
This Eggplant Curry is absolutely delicious and quick to make. It's made with fresh eggplant, onions, plum tomatoes and seasoned with Indian spices. ting: The veggies are simmered with the most aromatic combination of spices. I wish you could all smell this cooking right now! Add eggplant pieces to the pan, and arrange in a single layer.
Steps to make Indian-Style Eggplant Curry (Vegetarian):
- 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 plastic wrap, then microwave for 3-4 minutes on high strength until tender. Discard any water.
- Heat vegetable oil into a pot, then sauté the onion until it becomes translucent and very tender, (taking care not to burn it).
- Add the garlic and ginger, lightly sauté. When aromatic, sprinkle in the ● ingredients, and sauté for 1 minute.
- Add the roughly chopped tomato, and sauté until the tomato softens and loses form. Add the eggplant from Step 2, lightly sauté and mix.
- Add the water and coconut milk and bring to a boil.
- Simmer (for about 15 minutes) on medium heat, without a lid, until the sauce is slightly thickened. Add salt and garam masala to taste.
- Transfer to a serving dish and garnish with cilantro.
Saute until all sides are brown and crisp. Once all eggplant pieces are browned, incorporate them into the sauce pan, making sure to cover all pieces with the sauce. Bharwa baingan is a Indian style eggplant curry made by simmering small eggplants in a spicy onion masala. Curried eggplants are a favorite with many Indians and enjoy them often with rice or roti. Bharwa baingan is a hindi term that translates to stuffed eggplants.
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