Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, aubergine curry #mycookbook. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Aubergine curry is a quick recipe - perfect for those evenings when you want some tasty comfort food and you want it NOW! This aubergine curry recipe isn't an authentic Birmingham balti though it was prepared in an authentic 'made in Birmingham' balti bowl. To be authentic, you would need to omit the sauce in this recipe which was made with fried onions, tomatoes and water and add a base curry sauce instead. A vegan curry that packs the goodness of aubergines and the texture of red lentils, this aubergine and red lentil curry is sure to satisfy the entire family.
Aubergine curry #mycookbook is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Aubergine curry #mycookbook is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have aubergine curry #mycookbook using 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Aubergine curry
#mycookbook:
- Make ready 1 large aubergine
- Prepare 1/2 tbsp cumin powder
- Get 1 tsp red chilli powder
- Make ready 1 tsp ginger garlic paste
- Get 1 tsp panch phoron
- Prepare 1 large onion
- Prepare to taste Salt
- Make ready 1 tsp tamarind sauce
- Make ready 2 tbsp oil
- Take Fresh coriander to garnish
Start by washing the aubergine, and cut it up into cubes. Lower the heat slightly, add the curry leaves and dried chillies and continue to cook until the leaves are crisp and translucent. 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.
Instructions to make Aubergine curry
#mycookbook:
- Cut the aubergine into round chunks. Then add pinch of salt & pinch of turmeric powder. Leave them for 5mins.
- Now in a pan pour oil. Add panch phoron and chopped onion. Fry them for 2-3 minutes. Add rest of the ingredients and cook for 10mins on medium heat. Add little amount of water.
- Now add the marinated aubergine and cook for more 20mins on medium to low heat. Keep the lid on. At the end garnish with coriander. Serve them with bread or plain rice
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. Add the chopped tomatoes, coconut milk, water, and the roasted eggplant. The sauce should reduce and thicken slightly.
So that is going to wrap it up with this exceptional food aubergine curry #mycookbook recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in 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!
