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

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, indian-style eggplant curry (vegetarian). It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Indian-Style Eggplant Curry (Vegetarian) is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Indian-Style Eggplant Curry (Vegetarian) is something which I have loved my entire life. They are fine and they look fantastic.

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To begin with this particular recipe, we must prepare a few ingredients. You can have 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. Take 2 thumbtips' worth Garlic (grated)
  2. Prepare 1 clove Garlic (grated)
  3. Get 200 ml Coconut milk
  4. Get 100 ml Water
  5. Get 2 tsp ● Cumin powder
  6. Prepare 1 tsp ● Coriander seed powder
  7. Take 1/2 tsp ● Turmeric
  8. Make ready 1/2 tsp ● Cinnamon
  9. Take 1/2 tsp ● Fenugreek powder / methi (optional)
  10. Take 1/4 tsp ● Cayenne powder
  11. Make ready 2 tbsp Vegetable oil
  12. Take 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

Eggplant curry makes an awesome vegetarian main course or side dish for any Indian meal. Big flavours of onion, garlic, ginger and spice. And that lush restaurant style sauce. This is one seriously tasty vegetable curry.

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.

And that lush restaurant style sauce. This is one seriously tasty vegetable curry. Doesn't matter what you call it. I worked hard coming up with. Bharwa baingan is a Indian style eggplant curry made by simmering small eggplants in a spicy onion masala.

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