Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, aubergine and fenugreek curry. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
The simple fact is that aubergines and eggplants are the same thing - with different Picking the right eggplant/aubergine. Aubergines can go off pretty quickly and they're also quite sensitive to bruising and improper storage. AUBERGINE AND POTATO CURRY (Ringan & Bateta) Brinjal/Egg Plant: * Mustard Seeds * Fenugreek Seeds * Cinnamon Sticks * Cumin Seeds * Ginger * Kastoori Methi * Augergine * Potatoes (Bateta) pre-boiled * Turmeric * Water * Peeled Tomato pureed * Cumin Powder * Coriander Powder.
Aubergine and fenugreek curry is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Aubergine and fenugreek curry is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have aubergine and fenugreek curry using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Aubergine and fenugreek curry:
- Make ready 400 gram small aubergines
- Take 2 cups finely chopped fenugreek leaves
- Get 1 cup finely chopped dil
- Get 4 Tablespoon oil
- Get 1/2 teaspoon mustard seeds
- Make ready 1/2 teaspoon cumin seeds
- Get 1 teaspoon carom seeds
- Get 1 teaspoon fennel seeds
- Prepare 1/2 cup chopped onion
- Prepare 2 tablespoon fresh green garlic finely chopped
- Take 1 tablespoon ginger paste
- Make ready 1/2 cup chopped tomatoes
- Get 2 tablespoon red chilli powder
- Take 1/2 teaspoon turmeric powder
- Get 2 tablespoon coriander powder
- Get to taste Salt
Stir the garam masala through the curry and scatter with the remaining coriander. Add the fried aubergines and potatoes to the curry pan, along with the water. With golden aubergine, fresh tomatoes and a fragrant coconut sauce, this veggie curry's a surefire summertime winner, from BBC Good Food magazine. Halve the aubergines, then cut each half into wedges.
Steps to make Aubergine and fenugreek curry:
- Wash aubergines and slice thinly. - In a pan add 3 tablespoon oil on medium heat. Shallow fry the aubergine slices until browned from both the sides. Once done remove and set aside.
- In the same pan add 1 tablespoon of oil and add mustard seeds, cumin seeds, fennel seeds and carmon seeds. Once it starts crackling add onion, garlic and ginger and fry until they turn slightly brown in colour. Add in the tomatoes and cook for further couple of minutes.
- Add chilli powder, coriander powder, turmeric powder and salt. Mix well and cook for a minute. Add methi and fennel leaves and cook for 3-4 minutes. Finally add the aubergine slices and mix well. Cook for 2 minutes. Transfer in a serving dish and enjoy with naan or roti.
I'm utterly obsessed with veggie curries at the moment! I made my Tomato and Chickpea one the other day and now I have a brand new favourite… Aubergine Curry! This one requires a few more spices, but they will keep in your cupboards forever. Sstart by making the paste for the curry. Add the garlic, ginger, chilli, lemongrass, lime and coriander to a pestle and mortar and crush into a Tofu cooked with creamy tomato base sauce and fenugreek.
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