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Indian-Style Eggplant Curry (Vegetarian)
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Chef :
cookpad.japanIndian-Style Eggplant Curry (Vegetarian)
I always order eggplant curry, since I love it. But the authentic version has tons of oil. To reduce cooking time as well as the amount of oil, I generally microwave eggplants before using them in dishes like this.
Ingredient
Food ration :
2 servings
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
1/4 tsp
● Cayenne powder
2 tbsp
Vegetable oil
1/2 tsp
Garam masala
1 dash
Salt
Cooking instructions
* 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.
Note: if there is a photo you can click to enlarge it
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