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The ingredients needed to prepare Indian-Style Eggplant Curry (Vegetarian):
- Get 2 thumbtips' worth Garlic (grated)
- Provide 1 clove Garlic (grated)
- Use 200 ml Coconut milk
- You need 100 ml Water
- Use 2 tsp ● Cumin powder
- You need 1 tsp ● Coriander seed powder
- You need 1/2 tsp ● Turmeric
- Provide 1/2 tsp ● Cinnamon
- Prepare 1/2 tsp ● Fenugreek powder / methi (optional)
- Prepare 1/4 tsp ● Cayenne powder
- Get 2 tbsp Vegetable oil
- Use 1/2 tsp Garam masala
- Get 1 dash Salt
- Provide 1 dash Cilantro or coriander leaves to garnish
- Prepare 1 Eggplant, large
- Use 1 Tomato, large
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.
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