WEBStep 1: First, prepare the vegetables – cut the eggplant and potatoes into medium chunks. Step 2: To enhance the flavour of your curry, temper the garlic and whole spices in hot …
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WEBLine tray with parchment/baking paper. Cut eggplant into 2cm / 4/5" slices, then cut into 2cm / 4/5" batons. Place in large bowl, toss with oil, salt and pepper. Spread on tray, …
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WEBAdd 1.25 to 1.5 cups water and season with salt as per taste. Combine and mix thoroughly. Cover the pan with a lid. On a low to medium-low heat simmer the curry until the …
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WEBAdd the masala paste from the blender and mix to combine. Stir the Masala Spice Paste for a couple of minutes until fragrant. Pour in the Tamarind water. Stir in the tamarind water …
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WEB1. Dry roast red chilies and peanuts on a low to medium flame. Peanuts must turn golden, must be roasted well. Chilies must turn crisp. If using red chili powder, skip using chilies. …
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WEBFoodhi brinjal is a curry goes well with sambar rice and curd rice. Eggplant that is the main ingredient, is low in fat sodium and high in dietary fiber, vitamins C and B6 …
WEBStuff the opening with the prepared paste. Repeat for the remaining brinjal and set it aside. Do not discard the excess paste. 5. Add oil to a flat bottomed kadai or sauteuse pan. …
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WEBAdd mustard seeds and let it crackle. When it crackles, add the chopped onions and sauté till it turns pink. Add brinjal and the remaining filling into the pan and sauté. Cover and …
WEBPrepare the Curry. In a pan, add 3 tablespoon oil, 1 teaspoon mustard seed, and 8-10 curry leaves. Heat until they splutter. Add stuffed brinjal to the pan. Saute on medium …
WEBAdd the stuffed brinjals to the pan and mix well. Reduce the heat to low. Cover the pan with a lid and cook on low heat for 15-20 minutes, until the brinjals are tender. Stir a few …
WEBAllow the steam to escape before opening the lid. Whisk the dal lightly and keep aside. Heat the ghee in a kadhai and add the mustard seeds. When the seeds crackle, add the …
WEBThen add the asafoetida and curry leaves and saute for few seconds. Add the chopped brinjals to the pan and mix well. Add turmeric powder and salt and stir-fry in high flame …
WEBDice aubergine, place in a large bowl and drizzle with olive oil, stir through to coat. Spread aubergine in a roasting tin and season with salt and pepper. Place in preheated oven (at …
WEBPour in the water and bring to a boil. Once boiling, cover, and reduce to a low simmer and gently cook for 1 hour until all vegetables are softened. Add the coconut milk to the pot, …
WEBSaute until onions for 1 minute. Once onions get cooked, add brinjal/eggplant, salt, and turmeric powder. Stir gently and cover the pan. Let it cook for about 6 to 8 minutes or …
WEBSteps: Heat a kadai or pan and add oil. Once the oil is hot, add the mustard seeds and hing. As they start to splutter, drain the water from brinjals and add them. Add the tamarind …