Ingredients with Measurements:
- 2 large eggplants, diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon ajwain seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1 cup tomato puree
- 1/4 cup vegetable oil
- Salt, to taste
- Water, as needed
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium heat.
2. Add the ajwain seeds and cumin seeds and cook for 1-2 minutes until fragrant.
3. Add the chopped onion and sauté until translucent.
4. Add the minced garlic and grated ginger and cook for 1 minute.
5. Add the diced eggplant and cook for 5-7 minutes until slightly softened.
6. Add the coriander powder, turmeric powder, red chili powder, and garam masala. Mix well.
7. Add the tomato puree and salt to taste. Mix well.
8. Add water as needed to create a curry consistency.
9. Cover and simmer for 15-20 minutes until the eggplant is fully cooked and the curry has thickened.
10. Serve hot with rice or naan bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 14g
- Carbohydrates: 22g
- Protein: 3g
- Fiber: 8g
Substitutions for ingredients:
- Ajwain seeds can be substituted with caraway seeds or thyme.
- Tomato puree can be substituted with canned diced tomatoes.
Variations:
- Add diced potatoes or carrots for a heartier curry.
- Add a can of chickpeas for extra protein.
- Use different vegetables such as zucchini or bell peppers.
Tips and tricks:
- Make sure to dice the eggplant evenly for even cooking.
- Adjust the spice level to your liking by adding more or less red chili powder.
- For a creamier curry, add a splash of coconut milk.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with a side of rice or naan bread.
Garnishes:
- Fresh cilantro leaves
- Sliced green onions
Pairings:
- Serve with a side of cucumber raita or yogurt.
Suggested side dishes:
- Steamed basmati rice
- Garlic naan bread
Troubleshooting advice:
- If the curry is too thick, add more water to thin it out.
- If the curry is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the eggplant fully to avoid any potential foodborne illnesses.
Food history:
- Eggplant curry is a popular dish in Indian cuisine, with many variations across different regions.
Flavor profiles:
- The ajwain seeds add a slightly bitter and earthy flavor to the curry, while the garam masala adds warmth and depth.
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Indian