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Step-by-Step Guide to Make Perfect Eggplant curry

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Eggplant curry

Before you jump to Eggplant curry recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Money.

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We hope you got insight from reading it, now let's go back to eggplant curry recipe. To cook eggplant curry you need 18 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to cook Eggplant curry:

  1. Prepare 3 of egg plants.
  2. Provide 1 tsp of Kasoori methi.
  3. Use 1/2 tsp of kashmiri chilli powder.
  4. Provide 1/2 tsp of amchoor( dry mango) powder.
  5. Provide 1 tsp of turmeric powder.
  6. Take 1 tsp of coriander powder.
  7. Take 1 tsp of red chilli powder.
  8. Take 1 tsp of kitchen king masala.
  9. Take 1 tsp of salt.
  10. Take 3 tbsp of mustard oil.
  11. You need 1/2 tsp of cumin seeds.
  12. Take 1/2 of onion coarsely chopped.
  13. Take 1 tbsp of garlic ginger paste.
  14. Use 1 tsp of tamarind pulp.
  15. Provide 2 of green chilli sliced lengthwise.
  16. Prepare 1 tbsp of cilantro stems finely chopped.
  17. Take 5-6 of cherry tomatoes sliced in half.
  18. Prepare 1 cup of vegetable stock or water for the gravy.

Steps to make Eggplant curry:

  1. Take a non-stick pan and add 1 tbsp oil Place eggplant slices in it and let it cook a bit..
  2. Second method is to place on a cookie sheet and bake..
  3. Flip them when one side is done. Roast in the oven until the eggplant is soft and just starting to colour. This should take about 15-20 minutes..
  4. For the gravy Place a pan over medium low heat. Add oil. When it starts to shimmer add the onions and cook until the edges of the onions start to colour. Cook for 3-4 minutes..
  5. Add cumin seeds and green chilies and cook for another 30 seconds or so..
  6. Add the garlic ginger paste and chopped cilantro stems and stir the spices, garlic ginger paste and onions to combine. Cook about 30-45 seconds. Add tamarind pulp and stir nicely. Turn the heat up to medium high..
  7. Add the eggplant slices, stir to combine and let simmer about 1-2 minutes. Then add the cherry tomatoes and let simmer for another minute or two minutes. If you don’t have cherry tomatoes then use big tomatoes cut in cubes..
  8. Now add vegetable stock or hot water and let it boil with the vegetables..
  9. Cover and let it cook for 3-4 minutes so that everything gets incorporated well. Check the. Consistency of the gravy you want..
  10. Garnish with a bit of chopped cilantro. Serve with rice or Parantha..

For eggplant curry, I like using small seedless eggplants for this, such as Japanese eggplants, because the seeds are almost non-existent. This makes them sweeter and more fleshy without any. Meanwhile, on the stovetop in a large skillet sauté the onion and. This traditional Burmese Eggplant Curry is made without coconut milk. The eggplant stuffing / curry sauce base is made from finely sliced shallots, diced red tomatoes, and a blend of Burma's.

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