Eggplant curry with garam masala

Prepare the main ingredient - eggplant:

- my vegetables, cut into large pieces;

- put the eggplants on a steam sieve and cook in "Steam" mode for 7 minutes.

Everything! The vegetables have become soft and you can start further cooking the dish:

1. Peel the onion, rinse, cut into half rings.

2. Ginger is also peeled (as thin as possible), then cut into small cubes.

3. Heat vegetable oil in a frying pan, fry onion and ginger on it for 4 minutes.

4. Peel the garlic, cut into plates and add to the pan along with a piece of hot capsicum (if you want a snack with a more pronounced sharpness, then the pepper can be finely chopped), stir, fry for 1 minute.

5. We put the eggplants prepared earlier in the pan, as well as spices: curry, turmeric, cumin, mustard, garam masala mixture, salt. Mix everything and keep on fire for 2 minutes.

6. Rinse the tomatoes, cut into cubes and add to the rest of the vegetables. Also, we introduce tomato paste and a little water, mix, cover with a lid and simmer for 20 minutes.

Eggplant curry is ready. Let it brew a little, garnish with fresh cilantro and serve. Boiled rice is perfect as a side dish.

Bon appetit!