Mix egg plant curry
Mix egg plant curry

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, mix egg plant curry. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Mix egg plant curry is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Mix egg plant curry is something which I’ve loved my entire life.

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.

To get started with this recipe, we must prepare a few ingredients. You can cook mix egg plant curry using 18 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Mix egg plant curry:
  1. Make ready 2 egg plant
  2. Prepare 1/4 bottle gourd grated
  3. Prepare 1 cup chana daal
  4. Make ready 2 boiled potatoes
  5. Get 2 onions
  6. Prepare 1 red chilli
  7. Make ready 1 tablespoon ginger garlic paste
  8. Get 5 curry leaves
  9. Make ready 1 tomato
  10. Take 1/4 cup coriander leaves
  11. Take 1 teaspoon red chilli powder
  12. Prepare 1/2 teaspoon hing
  13. Get 2-3 green chillies
  14. Prepare 1 red capsicum
  15. Take 1 teaspoon garam masala powder
  16. Take 1 teaspoon coriander powder
  17. Prepare 1 teaspoon haldi powder
  18. Take 2 tablespoons refined oil

Add the chopped tomatoes, coconut milk, water, and the roasted eggplant. The sauce should reduce and thicken slightly. Serve the curry warm over rice, topped with chopped cilantro. Scoop the foam off the top, and use the clear, golden top to sauté your veggies with, and discard the milky substance on the bottom.

Steps to make Mix egg plant curry:
  1. First of all soak this chanadaal into water upto 5 hours, then sieve. Chopped bottle gourd.
  2. Now chop all vegetables, onion, eggplant, tomato, green chilli, red capsicum, boiled potatoes.
  3. After than take a kadhai put on the gas flame, when it heated insert oil, then put Jeera, curry leaves, Tejpatta, red chilli and hing. Now add chopped onions.
  4. Now add chopped tomatoes then add ginger garlic paste then put bottle guard, chana daal, chopped boiled potatoes, red capsicum.
  5. Now add all dry spices.
  6. After four minutes of cooking, shift this mixture into pressure cooker and add half glass of water then cover the lid and upto six to seven whistle, then switch off the gas flame.
  7. Serve with chopped coriander leaves and tomato sauce.

This curried eggplant recipe is wonderfully tasty but not hot. Add dried red chili flakes if you want to amp up the heat. A vegetable curry recipe like this one would be a great part of an Indian themed meal, or served it on it's own with brown rice or quinoa. Add even more protein to your meal by pairing it with Indian lentils and rice. Meanwhile, pat eggplant slices dry and cube them.

So that is going to wrap this up for this exceptional food mix egg plant curry recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!