Prawn Moringa Eggplant Curry is a recipe from my husband's village. It is an easy to make recipe as you mostly just throw in the ingredients and then cook ev
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Put the Instant Pot in Saute mode High. Pour oil and let it get hot. Add mustard seeds and cumin seeds and fry. Add Garlic and Curry leaves and fry well. Add onions and saute. Add Tomatoes and fry for 2 minutes. Now add all spice …
Instructions. Soak the mustard seeds and cumin seeds in water for 20 - 30 minutes. Remove from water and transfer to a grinder. Also add red chillies, half of the …
If you’re serving your eggplant curry with rice, you can cook that now. Next, start on the eggplant by cutting it into bite-sized cubes. Heat the oil in a large pot or pan and add the eggplant. Cook until it begins to brown and become soft, which should take about 5 minutes.
Simply cut the eggplant into thin round slices. Season the eggplant slices with your favorite seasonings. Saute the slices in olive oil until they’re brown, caramelized, and delicious! 9. Low-Carb, Cheesy Pull-Apart Garlic “Bread” Eggplant
Eggplant and tomatoes simmer in a warming, fragrant combination of classic Indian spices and vegetable broth. This easy curry dish has a soft, luscious texture and a rich, flavorful sauce that is perfect for pouring over gluten-free pseudo grains such as quinoa or millet.
Stir in the garam masala, cumin, coriander, paprika, and salt to evenly coat the eggplant. Add the can of coconut milk and the undrained diced tomatoes. Bring it all to a gentle simmer, cover, and let cook for 15 minutes. Serve warm over rice, topped with fresh cilantro.