Ingredients with Measurements:
- 1 large eggplant, diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp paprika
- 1 tsp garam masala
- 1 can of diced tomatoes
- 1 can of coconut milk
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the cumin seeds and cook for 1 minute until fragrant.
3. Add the onion, garlic, and ginger and cook for 3-4 minutes until softened.
4. Add the diced eggplant and cook for 5-7 minutes until lightly browned.
5. Add the coriander powder, turmeric powder, paprika, and garam masala and stir to combine.
6. Add the can of diced tomatoes and stir to combine.
7. Reduce the heat to low and let the curry simmer for 10-15 minutes until the eggplant is tender.
8. Add the can of coconut milk and stir to combine.
9. Season with salt and pepper to taste.
10. Garnish with fresh cilantro and 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: 250
Fat: 20g
Carbohydrates: 15g
Protein: 5g
Substitutions for ingredients:
- You can use any type of onion instead of a regular onion.
- You can use canned or fresh tomatoes.
- You can use any type of milk instead of coconut milk.
Variations:
- You can add other vegetables such as potatoes or bell peppers.
- You can add meat such as chicken or beef.
- You can add lentils or chickpeas for extra protein.
Tips and tricks:
- Make sure to dice the eggplant into small pieces to ensure it cooks evenly.
- You can add more or less spices depending on your preference.
- If the curry is too thick, you can add a splash of water or vegetable broth to thin it out.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
- Serve the curry in a large bowl or on a platter.
- Garnish with fresh cilantro and serve with rice or naan bread.
Garnishes:
- Fresh cilantro
Pairings:
- Rice or naan bread
Suggested side dishes:
- Cucumber raita
- Mango chutney
Troubleshooting advice:
- If the curry is too spicy, you can add a dollop of plain yogurt to cool it down.
- If the curry is too thin, you can let it simmer for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the eggplant thoroughly to avoid any foodborne illnesses.
Food history:
- Sher Berinj Curry is a traditional Indian dish that originated in the northern region of India.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Indian