Eggplant Vindaloo Recipe

Name: Eggplant Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Masala Ingredients; 3 tsp black mustard seed; 2 tsp cumin seed; 1 tsp pepper corns; 6 cloves; 2 pieces cinnamon stick; 3 tbsp garlic; 2 inches ginger; 2-3 tbsp white vinegar; 3 tsp chili powder; Other Ingredients; 1 pound eggplant halved; 1 cup dried dates pitted; 3 cup onion sliced; 2 cup tomato diced`; Sun flower oil for frying; Salt and turmeric for marinating; 1 sprig curry leaf; 3 tbsp sugar; 2 tsp salt; 1 1/2 cup water(boil 1 cup of it)

Servings: persons

Masala Ingredients
3 tsp black mustard seed
2 tsp cumin seed
1 tsp pepper corns
6 cloves
2 pieces cinnamon stick
3 tbsp garlic
2 inches ginger
2-3 tbsp white vinegar
3 tsp chili powder
Other Ingredients
1 pound eggplant halved
1 cup dried dates pitted
3 cup onion sliced
2 cup tomato diced`
Sun flower oil for frying
Salt and turmeric for marinating
1 sprig curry leaf
3 tbsp sugar
2 tsp salt
1 1/2 cup water(boil 1 cup of it)

1
Marinate the halved eggplant in salt and turmeric so the water drain
2
Shallow fry the eggplant ,dates and onions in inch of oil
3
Grind the curry powder , then add the garlic and white vinegar and grind to make the masala .Add chili powder into finished masala.
4
Heat 2 tbsp of fresh oil in a pan and add 1 sprig of curry leaf into the hot oil
5
Turn of the flame and add the masala along with 1/2 a cup of water, Then return it to the flame.
6
Stair in the tomatoes scrape the bottom of the pan cook it down a bit. then add a heaping tsp of salt .Let it really brake up and cook it down for about 10 minute.
7
Add 2 tbsp of sugar and cook for about 2 minute.
8
Stair in the fried eggplant ,then turn the flame off. Stir in the onions and dates.
9
Add I cup boiling water, then add another tbsp of sugar and about 1tsp of salt to taste
10
Simmer until the oil separate and floats on top .DO NOT LET OT BOIL
11
Then take it off the flame and serve

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Masala Ingredients, 3 tsp black mustard seed, 2 tsp cumin seed, 1 tsp pepper corns, and more.

Yes, Eggplant Vindaloo falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Vindaloo

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