Here is how Spicy eggplant curry might help you in weight reduction
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Before you jump to Spicy eggplant curry recipe, you may want to read this short interesting healthy tips about Many Of You May Possibly Not Understand This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got benefit from reading it, now let’s go back to spicy eggplant curry recipe. To cook spicy eggplant curry you need 18 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to make Spicy eggplant curry:
- Use 2 Baby eggplants(I bought it from Costco)
- Provide 1 medium sized white onion chopped into fine pieces
- Prepare 3 large tomatoes
- Provide 2 tsp ginger paste
- You need 2 tsp garlic paste
- Take few leaves curry leaves
- Get 1/2 cup cilantro leaves chopped
- You need 1 tsp approx. mustard seeds
- Get 1 tsp dried mango powder
- Use 1/2 tsp fenugreek seeds
- Use 1-2 tsp chilly powder(depending on the spice level)
- Take 1 tsp turmeric powder
- Get 1 tbsp lemon juice
- Take 1 tsp cumin seeds
- Use 1 tsp fennel seeds
- Get 2 tsp dried golden sultana raisins
- You need to taste salt
- Prepare cooking oil as needed (I used organic sunflower oil)
Instructions to make Spicy eggplant curry:
- Step 1 - Cut the eggplant into round slices about an inch think and keep it aside. In a pan, add few tbsp of cooking oil. When the oil becomes hot, place the eggplant pieces in the pan. Cook/Fry the pieces both sides until both sides becomes evenly golden brown in color. Continue this process for all your remaining eggplant pieces. Keep this aside
- Step 2 - In a cooking dish, add few tbsp of cooking oil. When the oil becomes hot, add the chopped onions and sauté it until onion becomes tender and slightly transparent. Into this add ginger-garlic paste and mix well. Next, add dried mango powder, coriander seeds, mustard seeds, fenugreek seeds, raisins, cumin seeds, fennel seeds, chili powder, turmeric powder, lemon juice as per the above specified measurements. Mix the masala for few minutes. To this add chopped tomatoes, cilantro and curry leaves and sauté the content for 5-6 minutes until tomatoes are fried well. Add 1 tsp salt or as required.
- Final step - To the masala add the fried eggplant pieces and mix well . If you like it more gravy add some (1/2 cup) water and bring everything to a boil. Add more salt if required.
- Serve hot with roti or rice.
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