Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, eggplant curry. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Enjoy this spicy Indian eggplant curry dish over rice or with Indian bread (or both). Reviews for: Photos of Baingan Bharta (Eggplant Curry). South Indian Eggplant Curry - roasted eggplant simmered in a strongly spiced curry sauce so it soaks up flavour and collapses into a delicious mush.
Eggplant curry is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Eggplant curry is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have eggplant curry using 9 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant curry:
- Take Oil
- Get 1 onion
- Prepare Ginger garlic paste
- Get 1 potato
- Prepare 1 Eggplant
- Make ready 1/2 tomato
- Prepare spices (turmeric powder, coriander powder, chilly powder)
- Take crushed peanuts
- Make ready Coriander to garnish
Grilled Japanese Eggplant with Tahini Sauce. Hi Guys, today I'll show you How to Make Eggplant Curry with just a few ingredients. This is a tasty and easy vegetarian recipe. Bharwa baingan is a Indian style eggplant curry made by simmering small eggplants in a spicy onion masala.
Steps to make Eggplant curry:
- Heat 2 spoonful of oil
- Add onion to the heated oil and saute it
- Add a spoonful of ginger garlic paste
- Add diced potato and eggplant and let it get fried well
- Then add pinch of turmeric powder, coriander and chilly powder and salt to taste.
- After mixing the spices well with the vegetables, add tomato and let it cook.
- Add some crushed peanuts
- Add little boiled water and let the curry cook till the potatoes are well cooked.
- Garnish with coriander and serve
Slice the tops off the eggplants, then slice them in half lengthwise. Cut each half once more lengthwise. 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. A delicious vegan curry made with eggplant, lentils, tomatoes, onions, & jalapeno.
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