How to Make Indian Zucchini and Eggplant Curry
If you’re looking for a delicious and nutritious dish that embodies the rich flavors of Indian cuisine, look no further than Indian Zucchini and Eggplant Curry. This vibrant curry is packed with vegetables, spices, and can be paired with rice or flatbreads like naan or roti. Here’s how to make it.
Ingredients
- 2 medium zucchinis, chopped
- 1 medium eggplant, diced
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 2-3 green chilies (adjust to taste), slit
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Fresh cilantro, chopped for garnish
- Salt to taste
Instructions
Step 1: Prepare the Vegetables
Start by washing the zucchinis and eggplant thoroughly. Chop the zucchinis into bite-sized pieces and dice the eggplant. It's essential to sprinkle some salt on the diced eggplant and let it sit for about 15 minutes to draw out excess moisture. Afterward, rinse and pat dry.
Step 2: Sauté the Spices
In a large pan or skillet, heat the vegetable oil over medium heat. Add the mustard seeds and cumin seeds. Once they start to sizzle and pop, it’s time to add the chopped onions. Sauté the onions until they turn golden brown.
Step 3: Add the Aromatics
Next, add the slit green chilies and chopped tomatoes to the pan. Cook until the tomatoes begin to break down and release their juices. This should take about 5-7 minutes.
Step 4: Incorporate the Spices
Now, add the turmeric powder, coriander powder, and salt to the mix. Stir well to combine the spices with the onion-tomato mixture.
Step 5: Cook the Vegetables
Add the chopped zucchini and eggplant to the pan. Stir everything together so that the vegetables are coated with the spices. Cover the pan and let them cook for about 15-20 minutes on low heat. Stir occasionally to prevent sticking.
Step 6: Final Touches
As the vegetables become tender, sprinkle the garam masala over the curry and gently mix it in. Taste and adjust the seasoning if necessary. Let it cook for an additional 5 minutes to allow the flavors to meld together.
Step 7: Serve and Garnish
Once done, remove the curry from heat and garnish with freshly chopped cilantro. Serve the Indian Zucchini and Eggplant Curry hot, alongside steamed basmati rice or your favorite Indian bread.
Tips for Best Results
- For a creamier texture, you can add coconut milk towards the end of the cooking process.
- Feel free to add other vegetables like bell peppers or carrots for variety.
- Adjust the spice levels according to your preference – adding more green chilies can enhance the heat.
Making Indian Zucchini and Eggplant Curry is a delightful experience that results in a wholesome, flavorful meal. Not only is this dish simple and quick to prepare, but it also offers endless customization to suit your taste.