Eggplant Curry with Umami Notes
A rich and flavorful Indian-inspired curry made with eggplant, umami, and a hint of sweetness from the kheer.
Ingredients
- ●1 large eggplantcut into bite-sized pieces
- ●2 tsp umami pasteor to taste
- ●1/4 cup kheersweetened condensed milk
- ●2 tbsp ghee or oilfor sautéing
- ●1 medium onionchopped
- ●1-inch piece gingergrated
- ●1 tsp cumin powderground
- ●1 tsp coriander powderground
- ●1/2 tsp chili powderoptional, for some heat
- ●to taste saltadjust as needed
Instructions
- 1
Heat the ghee or oil in a large pan over medium heat.
- 2
Add the chopped onion and sauté until translucent.
- 3
Add the grated ginger and sauté for 1 minute.
- 4
Add the cumin powder, coriander powder, and chili powder (if using). Sauté for 1 minute.
- 5
Add the umami paste and stir to combine.
- 6
Add the eggplant and stir to coat with the spice mixture.
- 7
Cook the eggplant for 5-7 minutes, or until it starts to soften.
- 8
Stir in the kheer and cook for an additional 2-3 minutes.
- 9
Season with salt to taste.
- 10
Serve hot, garnished with chopped cilantro or scallions (if desired).
- 11
Note: You can adjust the amount of kheer to your taste, and also add some water if the curry becomes too thick.