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Ingredients
US|METRIC
4 SERVINGS
- 2 tsp. oil
- 2 tsp. ground coriander
- 1 tsp. ground cumin
- 1/4 tsp. black pepper
- 1/4 tsp. cayenne
- 1/2 tsp. paprika
- 1 tsp. Garam Masala (or more, or you can use sambar masala or Berbere)
- 1/2 tsp. salt
- 458 grams eggplants (eggplant chopped into 1-1 1/2 inches by 1/2 inch size cubes, or use small, chopped into quarters)
- 1/2 red onion (55 g, thinly sliced about 3/4 cup)
- 2 cloves garlic (minced)
- 1/2 inch ginger (finely chopped or minced)
- 1 tsp. oil
- 1/2 tsp. mustard seeds
- 1/8 tsp. fenugreek seeds
- 12 curry leaves (fresh or frozen or dried)
- 8 oz. tomato puree (use unseasoned tomato sauce or purée canned diced tomatoes)
- 2 1/2 cups coconut milk
- 1 cup non dairy milk
- 1/4 cup red lentils (split, Masoor dal)
- 1/4 tsp. salt
- cilantro (optional)
- lemon juice (optional)
- eggplants
- garlic
- onions
- cayenne
- red chili powder
- garam masala
- eggplants
- rubbed
- coriander
- cumin
- black pepper
- mustard seeds
- fenugreek seeds
- curry leaves
- gravy
- tomato puree (adds sweetness and acidity to the gravy)
- coconut milk
- non-dairy milk
- red lentils
- sauce
- cilantro (optional)
- lemon juice (optional)
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