Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mix egg plant curry. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Mix egg plant curry is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Mix egg plant curry is something which I have loved my entire life. They are fine and they look fantastic.
We cook the eggplant in the oven to speed up the recipe and keep things from getting too unruly on the stovetop. While the eggplant roasts, line up all of your ingredients and begin cooking to make this easy eggplant curry come together seamlessly. Any leftovers will hold up well and are great for taking to work for lunch.
To begin with this recipe, we must prepare a few components. You can cook mix egg plant curry using 18 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Mix egg plant curry:
- Take 2 egg plant
- Make ready 1/4 bottle gourd grated
- Prepare 1 cup chana daal
- Prepare 2 boiled potatoes
- Make ready 2 onions
- Make ready 1 red chilli
- Take 1 tablespoon ginger garlic paste
- Make ready 5 curry leaves
- Take 1 tomato
- Make ready 1/4 cup coriander leaves
- Prepare 1 teaspoon red chilli powder
- Get 1/2 teaspoon hing
- Prepare 2-3 green chillies
- Make ready 1 red capsicum
- Get 1 teaspoon garam masala powder
- Take 1 teaspoon coriander powder
- Prepare 1 teaspoon haldi powder
- Get 2 tablespoons refined oil
Add the chopped tomatoes, coconut milk, water, and the roasted eggplant. The sauce should reduce and thicken slightly. Serve the curry warm over rice, topped with chopped cilantro. Scoop the foam off the top, and use the clear, golden top to sauté your veggies with, and discard the milky substance on the bottom.
Instructions to make Mix egg plant curry:
- First of all soak this chanadaal into water upto 5 hours, then sieve. Chopped bottle gourd.
- Now chop all vegetables, onion, eggplant, tomato, green chilli, red capsicum, boiled potatoes.
- After than take a kadhai put on the gas flame, when it heated insert oil, then put Jeera, curry leaves, Tejpatta, red chilli and hing. Now add chopped onions.
- Now add chopped tomatoes then add ginger garlic paste then put bottle guard, chana daal, chopped boiled potatoes, red capsicum.
- Now add all dry spices.
- After four minutes of cooking, shift this mixture into pressure cooker and add half glass of water then cover the lid and upto six to seven whistle, then switch off the gas flame.
- Serve with chopped coriander leaves and tomato sauce.
This curried eggplant recipe is wonderfully tasty but not hot. Add dried red chili flakes if you want to amp up the heat. A vegetable curry recipe like this one would be a great part of an Indian themed meal, or served it on it's own with brown rice or quinoa. Add even more protein to your meal by pairing it with Indian lentils and rice. Meanwhile, pat eggplant slices dry and cube them.
So that is going to wrap it up with this exceptional food mix egg plant curry recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
