Ingredients with Measurements:
- 2 large eggplants, cut into bite-sized pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp salt
- 1 cup tomato puree
- 1 cup water
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Large skillet or wok
- Blender or food processor
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the cumin seeds and coriander seeds and cook for 1-2 minutes until fragrant.
3. Add the onion, garlic, and ginger and cook for 3-4 minutes until the onion is translucent.
4. Add the turmeric powder, garam masala, and salt and stir to combine.
5. Add the eggplant and stir to coat in the spice mixture.
6. Add the tomato puree and water and stir to combine.
7. Bring the mixture to a simmer and cook for 20-25 minutes until the eggplant is tender and the sauce has thickened.
8. Remove from heat and stir in the fresh cilantro.
9. Serve hot with rice or naan bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 8g
- Carbohydrates: 18g
- Protein: 3g
- Fiber: 7g
Substitutions for ingredients:
- Can substitute coconut oil for vegetable oil
- Can substitute canned diced tomatoes for tomato puree
Variations:
- Add diced potatoes or carrots for additional vegetables
- Add diced chicken or tofu for additional protein
Tips and tricks:
- Make sure to cut the eggplant into bite-sized pieces to ensure even cooking
- Use fresh spices for the best flavor
- Adjust the spice level to your preference by adding more or less garam masala
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 sprinkle of fresh cilantro on top
Garnishes:
- Fresh cilantro
Pairings:
- Serve with rice or naan bread
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out
- If the eggplant is not tender after 25 minutes, continue cooking until it is soft
Food safety advice:
- Make sure to cook the eggplant thoroughly to avoid any potential foodborne illnesses
Food history:
- Rukam-style eggplant curry is a traditional Indian dish that originated in the Rukam region of India.
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve as a main dish with rice or naan bread
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Region: Indian