Ingredients with Measurements:
- 2 large eggplants, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 can (14 oz) diced tomatoes
- 1 cup water
- 2 tbsp vegetable oil
- Salt, to taste
- Cilantro leaves, for garnish
Special equipment needed:
- Large skillet or wok
- Spice grinder or mortar and pestle
Step-by-step instructions:
1. In a dry skillet, toast cumin seeds, coriander seeds, and mustard seeds until fragrant. Grind them into a fine powder using a spice grinder or mortar and pestle.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chopped onion and sauté until translucent.
3. Add minced garlic and grated ginger to the skillet and sauté for another minute.
4. Add the ground spices, turmeric powder, red chili powder, and garam masala to the skillet and stir well.
5. Add diced tomatoes and water to the skillet and stir well. Bring the mixture to a boil.
6. Add the chopped eggplant to the skillet and stir well. Reduce the heat to medium-low, cover the skillet, and simmer for 20-25 minutes or until the eggplant is tender.
7. Season the curry with salt to taste.
8. Garnish with cilantro leaves and serve hot with rice or naan.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing, medium-low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 16g
Protein: 3g
Fiber: 7g
Sodium: 300mg
Substitutions for ingredients:
- You can use any type of eggplant for this recipe.
- If you don't have fresh ginger, you can use 1 tsp of ginger powder.
- You can use canned diced tomatoes or fresh tomatoes.
Variations:
- You can add other vegetables such as potatoes, carrots, or bell peppers to the curry.
- You can add chickpeas or tofu for extra protein.
- You can use coconut milk instead of water for a creamier curry.
Tips and tricks:
- Make sure to cut the eggplant into bite-sized pieces so that they cook evenly.
- You can sprinkle some lemon juice on the curry before serving for extra tanginess.
- You can adjust the amount of red chili powder according to your spice preference.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave or on the stove over medium heat until heated through.
Presentation ideas:
- Serve the curry in a large bowl or platter and garnish with cilantro leaves.
Garnishes:
- Cilantro leaves
- Lemon wedges
- Sliced red onions
Pairings:
- Rice
- Naan
- Roti
- Quinoa
Suggested side dishes:
- Raita
- Pickles
- Papadum
Troubleshooting advice:
- If the curry is too thick, add more water or vegetable broth to thin it out.
- If the curry is too thin, simmer it uncovered for a few more minutes to thicken it.
Food safety advice:
- Make sure to wash the eggplant thoroughly before using it.
- Store the leftover curry in the refrigerator within 2 hours of cooking.
Food history:
- Raskadam is a traditional Indian spice blend that is used in many curries and dishes.
Flavor profiles:
- Spicy, tangy, savory
Serving suggestions:
- Serve the curry hot with rice or naan.
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Region: Indian