Purnima Garg's Eggplant And Tomato Curry

Name: Purnima Garg's Eggplant And Tomato Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 teaspoons black pepper; 1 teaspoon brown mustard seeds; 397 grams canned diced tomatoes, with juice; 1 Tbsp canola oil; 1 teaspoon coriander; 1 teaspoon cumin seeds; 4 Japanese (long and thin) eggplants, sliced 1/2 inch thick; 0 teaspoons garam masala; 1 onion, sliced; 1 teaspoon salt; 1 serrano chile, seeded and chopped fine

The recipe Purnima Garg's Eggplant And Tomato Curry is ready in approximately 45 minutes and is definitely a super gluten free, whole 30, and vegan option for lovers of Indian food. This recipe serves 4. This recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains around 6g of protein, 5g of fat, and a total of 180 calories. Head to the store and pick up coriander, onion, salt, and a few other things to make it today. 21 person found this recipe to be flavorful and satisfying.

Ingredients

Servings:

1teaspoons

black pepper 1teaspoon

brown mustard seeds 397grams

canned diced tomatoes, with juice 1Tbsp

canola oil 1teaspoon

coriander 1teaspoon

cumin seeds 4

Japanese (long and thin) eggplants, sliced 1/2 inch thick 0teaspoons

garam masala 1

onion, sliced 1teaspoon

salt 1

serrano chile, seeded and chopped fine

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Fram Wines Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.