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Export 12 ingredients for grocery delivery
Step 1
Add the oil, nigella seeds, garlic and ginger to a pan and saute over medium heat until the garlic is very fragrant and just starting to brown.
Step 2
Add the onions and salt and continue to saute until the onions start to brown (about another 10 minutes).
Step 3
Add the eggplant, tomatoes, peppers, garam masala, smoked paprika and turmeric and toss to coat evenly.
Step 4
Cover with a tight-fitting lid. Turn down the heat and simmer for about 15 minutes.
Step 5
Once the eggplant is tender, remove the lid and turn up the heat to reduce the liquid.
Step 6
Continue frying the curry, stirring regularly until the sauce starts to caramelize and glisten.
Step 7
Adjust salt and cayenne pepper to taste. Serve garnished with cilantro and lemon wedges.
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