Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, indian-style eggplant curry (vegetarian). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
"Curry" your family's favor with this delicious Indian-style Eggplant Tomato Curry! Perfect for vegans, vegetarians, and omnivores! South Indian Eggplant Curry - roasted eggplant simmered in a strongly spiced curry sauce so it soaks up flavour and collapses into a delicious South Indian food tends to be less meat-oriented, with vegetarian or seafood dishes made without dairy most common — such as this Eggplant Curry.
Indian-Style Eggplant Curry (Vegetarian) is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Indian-Style Eggplant Curry (Vegetarian) is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook indian-style eggplant curry (vegetarian) using 16 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Indian-Style Eggplant Curry (Vegetarian):
- Get 2 thumbtips' worth Garlic (grated)
- Make ready 1 clove Garlic (grated)
- Prepare 200 ml Coconut milk
- Prepare 100 ml Water
- Make ready 2 tsp ● Cumin powder
- Take 1 tsp ● Coriander seed powder
- Make ready 1/2 tsp ● Turmeric
- Take 1/2 tsp ● Cinnamon
- Get 1/2 tsp ● Fenugreek powder / methi (optional)
- Take 1/4 tsp ● Cayenne powder
- Get 2 tbsp Vegetable oil
- Take 1/2 tsp Garam masala
- Take 1 dash Salt
- Prepare 1 dash Cilantro or coriander leaves to garnish
- Get 1 Eggplant, large
- Get 1 Tomato, large
We Indians have so many curry recipes that we brag about it. This simplified recipe takes less time to prepare than the traditional one. · Aloo Baingan Masala - Potato Eggplant Curry makes a flavorful, and hearty vegetarian Indian A curry made from roasted eggplant, onion, tomatoes and Indian spices; Baingan Bharta is a. Late summer recipes are my favorite. See, on the one hand, you've still got all kinds of delicious summer produce This eggplant curry is exactly the kind of meal I love during those last few weeks of summer.
Instructions 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.
It uses late summer eggplant, with hearty lentils, juicy. Try this Eggplant Curry - Indian Style! recipe, or contribute your own. Then remove from heat, add the Cilantro and serve over rice! Vegan Eggplant Carrot Curry made in the Instant Pot! This easy curry is super comforting, packed with If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Personally, it has replaced my traditional Indian pressure cooker for pretty much everything.
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