Indian Eggplant Curry Recipe

Eggplant is rich in phytonutrients naturally occurring nutrients that help fight disease causing free radicals and dietary fiber.

Indian eggplant curry recipe. And that lush restaurant style sauce. Cut the eggplant in half length wise drizzle some oil. Once eggplant is. Preheat the oven to 400 degrees.

Stir in the ground coriander teaspoon of black pepper turmeric garlic and ginger. Bring the curry to a simmer then reduce to low heat cover and simmer for 25 minutes. Heat the oil to medium high and add the cumin seeds. This dish is no exception.

Once the eggplant is tender remove the lid and turn up the heat to reduce the liquid. Add the chopped tomatoes coconut milk water and the roasted eggplant. Begin by roasting the eggplant. Turn down the heat and simmer for about 15 minutes.

Eggplant curry makes an awesome vegetarian main course or side dish for any indian meal. It goes by many names. We always joke about how we have never met an eggplant we did not love. Curried eggplants are a favorite with many indians and enjoy them often with rice or roti.

This is super spicy so be aware. Spicy potatoes tomatoes and onions with an indian kick. Season with salt to taste. Big flavours of onion garlic ginger and spice.

Stuffed eggplant curry is made very commonly in many states but the. Doesn t matter what you call it. Cover with a tight fitting lid. While the eggplant is roasting begin preparing the curry.

Indian eggplant bhurtha. Next add all of the spices and cook for 3 minutes stirring often to prevent burning. Bharwa baingan is a indian style eggplant curry made by simmering small eggplants in a spicy onion masala. Next add tomatoes and eggplant and mix until the eggplant has been well coated with the spices.

Khatta meetha baingan is made with small baby eggplants and is of north indian origin. Bharwa baingan is a hindi term that translates to stuffed eggplants. How to make indian eggplant curry. Add the diced tomatoes and the rest of the spices stir till well incorporated.

Cook for a few minutes more stirring constantly. Ingredients 1 large eggplant 2 tablespoons vegetable oil 1 teaspoon cumin seeds 1 medium onion thinly sliced 1 tablespoon ginger garlic paste 1 tablespoon curry powder 1 tomato diced cup plain yogurt 1 fresh jalapeno chile pepper finely chopped 1 teaspoon salt bunch cilantro finely chopped. This is one seriously tasty vegetable curry. Instructions in a large pan heat the oil once warm onions chile and ginger cook until onion has softened.

Heat 2 tbsp of oil in a pan add the diced onions and a pinch of salt and any remaining marsala paste left over after coating the eggplants. Enjoy this spicy indian eggplant curry dish over rice or with indian bread or both.