Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, aubergine and fenugreek curry. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Aubergine and fenugreek curry is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Aubergine and fenugreek curry is something which I’ve loved my entire life. They are fine and they look fantastic.
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.
To get started with this particular recipe, we have to prepare a few components. You can cook aubergine and fenugreek curry using 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Aubergine and fenugreek curry:
- Prepare 400 gram small aubergines
- Prepare 2 cups finely chopped fenugreek leaves
- Get 1 cup finely chopped dil
- Make ready 4 Tablespoon oil
- Take 1/2 teaspoon mustard seeds
- Prepare 1/2 teaspoon cumin seeds
- Get 1 teaspoon carom seeds
- Get 1 teaspoon fennel seeds
- Make ready 1/2 cup chopped onion
- Get 2 tablespoon fresh green garlic finely chopped
- Make ready 1 tablespoon ginger paste
- Prepare 1/2 cup chopped tomatoes
- Prepare 2 tablespoon red chilli powder
- Make ready 1/2 teaspoon turmeric powder
- Prepare 2 tablespoon coriander powder
- Prepare to taste Salt
Aubergine and Paneer Curry. by Hemali Shukla. Add the mint leaves in the curry. Serve immediately with roti or rice. Other Related Recipes. 'Shaak' essentially a vegetarian dish that can made with potato (bateta nu shaak) or even fenugreek leaves (methi nu shaak).
Instructions 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 am sharing a really simple recipe for a Aubergine and potato curry also known as 'Ringan batata nu shaak'. Using mustard seeds is typical from this region of India and so is. Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. Bring to the boil, then reduce the heat and stir through the aubergine mixture. Divide the curry between plates and drizzle.
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