Showing posts with label Egg plant. Show all posts
Showing posts with label Egg plant. Show all posts
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Eggplant curry(Tamil style)


Indian curry tamil style


Another eggplant curry for Chapati/rice.Eggplant curry is a delicious side dish for chapati/Roti.
I used this Madras curry powder (1 tbsp) to get the real tamil restaurant flavor.

Indian cuisine uses a plethora of spices.Let us check out the ingredients for this quick curry.
Use Eggs if you don't like eggplant;yes,you can prepare a mouth watering egg curry using the same recipe.



What do we need ?
Eggplant- 4-5 nos (I used whole eggplant;make 2 slits with out breaking the eggplant as in the picture.This helps it to absorb the gravy )

Oil- 1-2 tsp
Cumin seeds- 1 tsp
Chilly powder- 2-3 tsp
(Mother's recipe)Madras Curry Powder- 2 tsp(use a mixture of  Fenugreek powder+Asafoetida,coriander powder if you can't find this ready made.)
Turmeric powder- 1/2 tsp
Tamarind puree-1tbsp
                                                        Salt-

For The Paste
recipe for Indian curry


Tomatoes-2 nos
Coriander leaves-
Green Chilly- 1 or 2 nos
Garlic cloves-4 nos
Blend them into a fine paste.

How To Prepare?
It needs very few ingredients and the method of preparation is quite simple.
1.Heat 1 tsp oil and splutter cumin seeds.
2.Add red chilly powder,turmeric powder and our special curry powder to the oil .
3.Now add eggplants and allow them to fry for a minute.
4.Then add the paste and coat eggplants with it and allow to cook until oil separates.
quick sauce vegetarian

5.Add 1 tbsp tamarind paste,salt and enough water for the gravy.Close with the lid and cook well.
6.Add chopped coriander leaves and wait until you get a thick saucy consistency.
Serve hot with your favorite bread/rice.

For North Indian Egg Plant Curry check this out ..

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Eggplant Curry (North Indian Style)

Indian eggplant curry

Baingan Ka Bharta is a very simple North Indian eggplant dish eaten with rice or Indian breads.

Ingredients for the curry

Eggplants- 3 nos
Ginger-one very small piece
Garlic –3 cloves
Crushed garam masala-(Clove-2, Cardamom-2, cinnamon -2*1” piece)
Onion – 1 small size
Tomatoes- 2
Greenchilli-2
Chilli powder-1-1/2 tsp
Turmeric -1/2 tsp
Salt – to taste
Lemon juice-1 tsp

Preparation

Drizzle some olive oil/canola oil on the eggplants. Keep them in microwave high temperature for 4 minute. Cool and peel the skin. Mash them to a fine paste.

Now in a sauce pan, add 1 tabsp olive oil. Add crushed (Clove-2, Cardamom-2, cinnamon -2*1” piece) spices, ginger and garlic paste and fry well.
Add onion finely chopped. Add tomatoes, green chillies, turmeric powder, and chilli powder.
Fry for 2 minutes .Add mashed eggplant and salt.

This is the time you have to be really careful. Stir the mix and wait until the oil separates from it.

Now put a tsp of sugar and cook for 2 more minutes or until the colour turns dark brown.
Serve hot with Indian bread (Roti) or Rice.

(Variation:- You can add some cream to this to  make it more rich and creamy.)



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