So that you may be preparing Coconut Eggplant Curry recipes for your loved ones however this tips may be helpful.
By no means cook dinner this stuff in an Air Fryer
In the previous few years, Air Fryers have turn into very fashionable in addition to an important kitchen equipment. Basically an amped-up countertop convection oven, it's fairly regularly beneficial by cooking specialists to prepare frozen meals, bake cookies, and even fry bacon, hen and different meats. Air frying is more healthy than frying in oil. It cuts calories by 70% to 80% and has lots less fat. This cooking technique may additionally lower down on a number of the other harmful effects of oil frying.
Before you jump to Coconut Eggplant Curry recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.
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We hope you got benefit from reading it, now let’s go back to coconut eggplant curry recipe. To cook coconut eggplant curry you need 15 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Coconut Eggplant Curry:
- You need 4 Medium Sized Eggplant
- You need 1/2 Grated Coconut
- Take 1/4 Cup Coconut Milk
- You need 1/2 Cup Hung Curd
- Take 1 teaspoon Salt
- Prepare 1 teaspoon Sugar
- Take 1 teaspoon Turmeric Powder
- Use 1 teaspoon Red Chilli Powder
- Use 2 teaspoons Poppy Seeds Paste
- Provide 2 teaspoons Mustard Seeds Paste
- Take 2 teaspoons Cashewnuts Paste
- Prepare 2 teaspoons Charmagaj Seeds
- Prepare 2 teaspoons Milk
- You need 2 teaspoons Oil
- Get 3-4 Green Chillies
Instructions to make Coconut Eggplant Curry:
- Cut the Eggplant into medium size pieces and clean properly.
- After cleaning the Eggplant pieces, put some salt and Turmeric Powder into the pieces, coat well and then fry in oil.
- Then take a heavy bottomed pan. Pour some oil in it. When the oil is heated, put the grated Coconut, Salt, Turmeric powder and Red Chilli powder in the oil and fry for 2 minutes.
- After 2 Minutes add Sugar, Poppy Seeds Paste, Mustard Seeds Paste, Cashewnuts Paste and Charmagaj Paste in the spice mixture and fry for 2 more minutes.
- After that Add the Coconut Milk, Curd and Milk in this spice mixture, Cover the pan with a lid and let the mixture boil for 5 more minutes.
- After 5 minutes, open the lid, and check if the oil comes out or not. If not boil it for another 2-3 minutes and If comes out then add the Eggplant and green chilli pieces in it and once again cover it for 2 more minutes.
- After 2 minutes put the flames off and serve it with roti/paratha. Bon Appetite!
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