Recipe of Homemade Indian-Style Eggplant Curry (Vegetarian)

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way 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 will be really delicious.

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

To begin with this particular recipe, we must 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. Prepare thumbtips' worth Garlic (grated)
2. Take Garlic (grated)
3. Prepare Coconut milk
4. Get Water
5. Prepare ● Cumin powder
6. Prepare ● Coriander seed powder
7. Prepare ● Turmeric
8. Get ● Cinnamon
9. Take ● Fenugreek powder / methi (optional)
10. Prepare ● Cayenne powder
11. Get Vegetable oil
12. Prepare Garam masala
13. Prepare Salt
14. Prepare Cilantro or coriander leaves to garnish
15. Make ready Eggplant, large
16. Prepare 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.

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