[Farmhouse Recipe] Dry Curry with Eggplant

Eggplant is a versatile vegetable that is widely used in various cuisines around the world. It is known for its rich flavor and meaty texture, making it a popular choice in vegetarian dishes.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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[Farmhouse Recipe] Dry Curry with Eggplant

Cooking Method: Simmering, Stir-frying Cuisine: Asian, Indian Courses: Dinner, Lunch, Main Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Eggplant
• 1 medium-sized Onion
• 3 clove Garlic
• 1 teaspoon Ginger
• 2 medium-sized Tomato
• 2 teaspoon Curry Powder
• 1 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Salt
• 2 tablespoon Oil
• 1 cup Water

Instructions

1. Heat oil in a pan and add chopped onion, garlic, and ginger. Saute until golden brown.
2. Add curry powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well.
3. Add chopped tomatoes and cook until they turn soft.
4. Add eggplant and stir-fry for a few minutes.
5. Add water, cover the pan, and simmer for 15-20 minutes until the eggplant is cooked.
6. Serve hot with rice or bread.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 30g10%

Sugars 8g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.