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Before you jump to Indian-Style Eggplant Curry (Vegetarian) recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
You already are certain that you have to have a strong and healthy heart. Here’s something for you to think about: if your heart isn’t healthy then the rest of you won’t be healthy either. You already know that getting regular exercise and leading a healthy lifestyle both factor greatly into the overall health of your heart. Still, are you aware that there are several foods that have been found to help you improve the health of your heart? If you are interested to know which foods you should be eating to improve your heart health, keep reading.
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We hope you got benefit from reading it, now let’s go back to indian-style eggplant curry (vegetarian) recipe. You can cook indian-style eggplant curry (vegetarian) using 16 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Indian-Style Eggplant Curry (Vegetarian):
- Use thumbtips' worth Garlic (grated)
- You need Garlic (grated)
- Prepare Coconut milk
- You need Water
- Take ● Cumin powder
- Get ● Coriander seed powder
- Use ● Turmeric
- You need ● Cinnamon
- Provide ● Fenugreek powder / methi (optional)
- Prepare ● Cayenne powder
- You need Vegetable oil
- You need Garam masala
- Get Salt
- Prepare Cilantro or coriander leaves to garnish
- Provide Eggplant, large
- Prepare Tomato, large
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.
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