Recipe for Yummy Spicy eggplant curry

Once you recognize the fundamentals of cooking, it can be such a freeing and also compensating experience to develop a merely scrumptious meal or baked item. The smells in your home as well as the faces of individuals that you share it with are priceless. We hope this Spicy eggplant curry recipe will provide you some idea for you to come to be a phenomenal chef.

Spicy Eggplant & Capsicum Curry is an Indo-Chinese Fusion Recipe, a twist to Chinese Spicy Eggplant curry. You can also add broccoli to the curry to make it healthier. Roasted eggplant is often used in baba ghanouj recipes to make a thick dipping sauce similar to Spicy Lentil Curry.

You need Baby eggplants(I bought it from Costco).
Prepare medium sized white onion chopped into fine pieces.
Provide large tomatoes.
Prepare ginger paste.
Prepare garlic paste.
Use curry leaves.
You need cilantro leaves chopped.
You need approx. mustard seeds.
Use dried mango powder.
You need to prepare fenugreek seeds.
You need to prepare chilly powder(depending on the spice level).
You need turmeric powder.
Use lemon juice.
You need to prepare cumin seeds.
You need fennel seeds.
You need dried golden sultana raisins.
Prepare salt.
Use cooking oil as needed (I used organic sunflower oil).

Short Tips:

Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you should add salt, but it is a good rule of thumb to add a minimum of a pinch or two when you begin cooking and again at the very end. Your palate are the ultimate guide here, so taste often.

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..

This eggplant curry is exactly the kind of meal I love during those last few weeks of summer. The result was excellent — a saucy, spicy curry that highlights some summer produce, but has a nice. Drizzle cubed eggplant with olive oil Made Roasted eggplant curry with chickpea for dinner. Used green bell pepper and black pepper since didn't have paprika. If you haven't tried "Baghare Baingan" for a deliciously spicy eggplant curry, then you have tried nothing.

You do not need to be a professional to cook a great dish. There are numerous recipes that look hard as well as frustrating, however remain in truth, rather easy one of it is Spicy eggplant curry recipe. We really hope, this recipe has instilled some self-confidence in you for the next time you remain in the cooking area.

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