Ingredients with Measurements:
- 2 large eggplants, sliced into rounds
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp salt
- 1 can (14 oz) diced tomatoes
- 1 cup water
- 1/2 cup coconut milk
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Large skillet or wok
- Blender or food processor
Step-by-step instructions:
1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add cumin and coriander seeds and cook for 1 minute until fragrant.
2. Add chopped onion, minced garlic, and grated ginger to the skillet. Cook for 5-7 minutes until the onion is translucent.
3. Add turmeric powder, garam masala, and salt to the skillet. Stir to combine.
4. Add sliced eggplants to the skillet and stir to coat with the spice mixture. Cook for 5-7 minutes until the eggplants are slightly softened.
5. Add diced tomatoes and water to the skillet. Stir to combine.
6. Reduce heat to medium-low and let the curry simmer for 15-20 minutes until the eggplants are fully cooked and the sauce has thickened.
7. Add coconut milk to the skillet and stir to combine. Cook for an additional 5 minutes.
8. Remove the skillet from heat and let the curry cool for a few minutes.
9. Transfer the curry to a blender or food processor and blend until smooth.
10. Return the curry to the skillet and reheat over low heat.
11. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for the skillet, medium-low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 210
Fat: 14g
Carbohydrates: 20g
Protein: 3g
Sodium: 600mg
Fiber: 8g
Sugar: 11g
Substitutions for ingredients:
- You can use any type of eggplant for this recipe.
- You can use olive oil instead of vegetable oil.
- You can use canned crushed tomatoes instead of diced tomatoes.
- You can use almond milk instead of coconut milk.
Variations:
- Add chickpeas or lentils for extra protein.
- Add diced potatoes or sweet potatoes for extra texture.
- Add chopped spinach or kale for extra greens.
Tips and tricks:
- Make sure to slice the eggplants evenly so they cook evenly.
- You can salt the eggplants before cooking to remove any bitterness.
- You can add a pinch of sugar to balance the acidity of the tomatoes.
- You can adjust the spice level by adding more or less garam masala.
Storage instructions:
- Store any leftover curry 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 stove over low heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or naan bread.
- Garnish with fresh cilantro and a dollop of yogurt.
Garnishes:
- Fresh cilantro
- Yogurt
- Lime wedges
Pairings:
- Basmati rice
- Naan bread
- Raita (yogurt sauce)
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or tofu
- Lentil soup
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the eggplants fully to avoid any foodborne illnesses.
- Store any leftover curry in the refrigerator within 2 hours of cooking.
Food history:
- Tara Ban eggplant is a variety of eggplant that is native to Bangladesh and India.
- This curry is a popular dish in Bengali cuisine.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the curry with a side of rice or naan bread for a complete meal.
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