Indian-Style Eggplant Curry (Vegetarian)

• 2 thumbtips' worth Garlic (grated)
• 1 clove Garlic (grated)
• 200 ml Coconut milk
• 100 ml Water
• 2 tsp Cumin powder
• 1 tsp Coriander seed powder
• 1/2 tsp Turmeric
• 1/2 tsp Cinnamon
• 1/2 tsp Fenugreek powder / methi (optional)
• 1/4 tsp Cayenne powder
• 2 tbsp Vegetable oil
• 1/2 tsp Garam masala
• 1 dash Salt
• 1 dash Cilantro or coriander leaves to garnish
• 1 Eggplant, large
• 1 Tomato, large

1. Blanch the tomato to remove the skin, then roughly chop.
2. Chop the eggplant into bite-sized pieces.
3. Place the eggplant on a heat-resistant dish, wrap in plastic wrap, then microwave for 3-4 minutes on high strength until tender.
4. Discard any water.
5. Heat vegetable oil into a pot, then saute the onion until it becomes translucent and very tender, (taking care not to burn it).
6. Add the garlic and ginger, lightly saute.
7. When aromatic, sprinkle in the ingredients, and saute for 1 minute.
8. Add the roughly chopped tomato, and saute until the tomato softens and loses form.
9. Add the eggplant from Step 2, lightly saute and mix.
10. Add the water and coconut milk and bring to a boil.
11. Simmer (for about 15 minutes) on medium heat, without a lid, until the sauce is slightly thickened.
12. Add salt and garam masala to taste.
13. Transfer to a serving dish and garnish with cilantro.

worth garlic, clove garlic, coconut milk, water, cumin, turmeric, cinnamon, methi, cayenne powder, vegetable oil, garam masala, salt, cilantro, tomato

Taken from cookpad.com/us/recipes/159292-indian-style-eggplant-curry-vegetarian (may not work)