Try this delectable eggplant curry recipe, which elegantly showcases the rich flavors of Indian cuisine. With its velvety texture and robust spices, this dish offers a delightful fusion of savory and aromatic notes that will tantalize your taste buds. Let’s delve into the kitchen and create a sumptuous curry that will leave you craving more.
Ingredients:
- 2 medium-sized eggplants, diced into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tomatoes, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- Heat vegetable oil in a large skillet or pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- Stir in minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant. Add diced tomatoes to the skillet and cook until they begin to soften, about 3-4 minutes.
- Sprinkle ground cumin, coriander, turmeric, cayenne pepper, and garam masala over the tomato mixture. Stir well to combine. Add diced eggplant to the skillet, stirring to coat the eggplant with the spice mixture. Cook for 5-7 minutes, allowing the eggplant to soften slightly.
- Pour in 1/2 cup of water, cover the skillet, and let the curry simmer for 15-20 minutes, or until the eggplant is tender. Season with salt to taste, and garnish with freshly chopped cilantro before serving. Serve your curry hot, with steamed rice or naan bread, and enjoy the explosion of flavors in every bite!
