Purnima Garg'S Eggplant And Tomato Curry Recipe

Name: Purnima Garg'S Eggplant And Tomato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 1 teaspoon brown mustard seeds; 1 teaspoon cumin seeds; 1 onion, sliced; 4 Japanese (long and thin) eggplants, sliced 1/2 inch thick; 1 serrano chile, seeded and chopped fine; 1 teaspoon coriander; 14 ounces canned diced tomatoes, with juice; 1/4 teaspoon garam masala; 1 teaspoon salt; 1/2 teaspoon black pepper

Servings: persons

1 tablespoon canola oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1 onion, sliced
4 Japanese (long and thin) eggplants, sliced 1/2 inch thick
1 serrano chile, seeded and chopped fine
1 teaspoon coriander
14 ounces canned diced tomatoes, with juice
1/4 teaspoon garam masala
1 teaspoon salt
1/2 teaspoon black pepper

1
Heat oil in a large frying pan until it shimmers. Add the mustard seeds and cumin seeds and heat about 30 seconds, until they pop.
2
Add the sliced onions, and stir occasionally over medium high heat until they are deep brown in spots (this will take a while, but makes a big difference to the taste and they won't burn if you are careful).
3
Add the eggplant and fry until the skin is turning brown and the flesh just starts to soften. You may have to add a little more oil.
4
Add the chile, coriander, garam masala, tomatoes, and salt and pepper. Turn heat to medium low and cook until the eggplant is soft. Add a little water if it is getting too dry but it will be more solid than watery.
5
Serve with white rice, spicy Indian lime pickle, and plain full-fat Greek yogurt (you only use a little yogurt and the low-fat yogurt tastes thin and sour).

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* 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 11 ingredients. The key ingredients include: 1 tablespoon canola oil, 1 teaspoon brown mustard seeds, 1 teaspoon cumin seeds, 1 onion, sliced, and more.

Yes, Purnima Garg'S Eggplant And Tomato Curry 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.

Purnima Garg'S Eggplant And Tomato Curry

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