South Indian Baked Eggplant Curry

veganricha.com

Pink.Plant.Power.

subheading: For the eggplant:

2 teaspoons oil

2 teaspoons ground coriander

1 teaspoon ground cumin

¼ teaspoon ( 0.25 teaspoon) black pepper

¼ teaspoon ( 0.25 teaspoon) cayenne or Indian red chili powder or use ½ teaspoon paprika instead for keeping it mild

1 teaspoon or more garam masala or you can use sambar masala or Berbere

½ teaspoon ( 0.5 teaspoon) salt

1 ( 458 g) large eggplant chopped into 1 to 1 ½ inches by ½ inch size cubes, or use small eggplants chopped into quarters

½ ( 55 g) red onion thinly sliced about ¾ cup

2 cloves garlic minced

½ inch ginger finely chopped or minced

subheading: For the sauce:

1 teaspoon oil

½ teaspoon ( 0.5 teaspoon) mustard seeds

⅛ teaspoon ( 0.13 teaspoon) fenugreek seeds

12 curry leaves fresh or frozen or dried

8 ounces ( 226.8 g) tomato puree use unseasoned tomato sauce or purée canned diced tomatoes

2 to 2 ½ cups ( 591.47 ml) coconut milk or other creamy non-dairy milk of choice, or use 1 15 ounce can of coconut milk and 1 cup of other non-dairy milk or water

¼ cup ( 45 g) split red lentils (Masoor dal)

¼ teaspoon salt

cilantro and lemon juice for garnish

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