[No Music] How to Make Eggplant and Tomato Curry

Name: [No Music] How to Make Eggplant and Tomato Curry
Total time: 40 min
Ingredients: 500 g Eggplant; 20 g Garlic; 20 g Ginger; 150 g Onion; 30 g Oil; 1 tsp Mustard seed; 2 tsp Cumin; ¼ tsp Carom seed; ½ tsp Fenugreek, powder; 200 g Canned tomato; 1 tsp Sugar; 1 tsp Turmeric, powder; 1 tsp Coriander seed, powder; ¼ tsp Chili powder; 2 tsp Salt

By Peaceful Cuisine · 40 min

Ingredients

Eggplant500 g
Garlic20 g
Ginger20 g
Onion150 g
Oil30 g
Mustard seed1 tsp
Cumin2 tsp
Carom seed¼ tsp
Fenugreek · powder½ tsp
Canned tomato200 g
Sugar1 tsp
Turmeric · powder1 tsp
Coriander seed · powder1 tsp
Chili powder¼ tsp
Salt2 tsp

Instructions

Deep-fry the eggplant.
In a pot, heat the oil and add the mustard seed, cumin seed, ajwain seed and fenugreek powder to temper them.
Add the garlic, ginger and onion and cook until heated through.
Blend the tomatoes, water, chili powder, coriander powder, turmeric powder, black sugar and salt until smooth.
Add the fried eggplant.

Summarized from Peaceful Cuisine's video. Watch it for the details.

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