Aubergine and fenugreek curry - Family members warmth and closeness might be obtained in simple techniques. A single of them is cooking and serving meals for the family. As a housewife, obviously you don't would like to miss a meal together ideal? Cuisine can also be the important to a satisfied household, several really feel homesick since their cooking has been found elsewhere.
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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. This healthy and delicious eggplant lentil curry can be made with only a few ingredients.
Aubergine and fenugreek curry is one of the most popular of recent trending meals on earth. It is simple, it's fast, it tastes delicious. It is appreciated by millions daily. Aubergine and fenugreek curry is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this particular 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.
Composition needed to cook Aubergine and fenugreek curry:
- 400 gram small aubergines
- 2 cups finely chopped fenugreek leaves
- 1 cup finely chopped dil
- 4 Tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 teaspoon carom seeds
- 1 teaspoon fennel seeds
- 1/2 cup chopped onion
- 2 tablespoon fresh green garlic finely chopped
- 1 tablespoon ginger paste
- 1/2 cup chopped tomatoes
- 2 tablespoon red chilli powder
- 1/2 teaspoon turmeric powder
- 2 tablespoon coriander powder
- to taste Salt
To serve, scatter half the coriander and the reserved onion over the rice. Stir the garam masala through the curry and scatter with the remaining coriander. Aubergine and Paneer Curry. by Hemali Shukla. Add the mint leaves in the curry.
Instructions to cook 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.
Serve immediately with roti or rice. Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. 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. Served with basmati rice, vegetable curry, soup and spring roll.
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