South Indian Eggplant Curry Baked

Ingredients

• 2 teaspoons oil
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne
• 1/2 teaspoon paprika
• 1 teaspoon Garam Masala or more, or you can use sambar masala or Berbere
• 1/2 teaspoon 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 teaspoon oil
• 1/2 teaspoon mustard seeds
• 1/8 teaspoon fenugreek seeds
• 12 curry leaves fresh or frozen or dried
• 8 ounces 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 teaspoon 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