Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, aubergine and fenugreek curry. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Aubergine and fenugreek curry is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Aubergine and fenugreek curry is something which I have loved my entire life.
Aubergine, Tomato & Fenugreek Curry This veggie-packed vegan aubergine curry has a wonderful authentic flavour and is made from simple, wholesome ingredients for a tasty but healthy meal. Baingan Methi Subzi – or eggplant with fenugreek – is a fiesty Indian side dish of eggplant cooked with mustard seed, curry leaves, chickpea flour and mango powder. Eat with rice and dal, or with roti.
To begin with this recipe, we have to first 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:
- Get 400 gram small aubergines
- Get 2 cups finely chopped fenugreek leaves
- Get 1 cup finely chopped dil
- Get 4 Tablespoon oil
- Take 1/2 teaspoon mustard seeds
- Take 1/2 teaspoon cumin seeds
- Make ready 1 teaspoon carom seeds
- Take 1 teaspoon fennel seeds
- Get 1/2 cup chopped onion
- Take 2 tablespoon fresh green garlic finely chopped
- Get 1 tablespoon ginger paste
- Get 1/2 cup chopped tomatoes
- Make ready 2 tablespoon red chilli powder
- Prepare 1/2 teaspoon turmeric powder
- Prepare 2 tablespoon coriander powder
- Make ready to taste Salt
The most common aubergine curry is probably Baingan Bharta, which is a dish from the Punjab region of India and Pakistan were the aubergine (eggplant) is minced before cooking. I had bought some small Indian eggplants the other day at the grocery store and wanted to make a dish that kept them more whole and did a bit of research before settling on making a Kerala inspired Indian eggplant curry. Eggplant Curry (Roasted Eggplant Chips in Hot and Sour Curry Sauce). Add mustard, fennel and fenugreek seeds.
Steps 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.1.
Stir well, and add asafoetida, curry powder, chilli powder, tomato puree, tamarind paste and yoghurt. Stir till it forms into a thick paste. Even the most passionate meat-lovers will love this slow cooker vegetable curry. A vegetarian take on a chicken masala, it substitutes meat for aubergine spiced with chilli, ginger, turmeric, cumin and fenugreek. Baby aubergines and potatoes curry recipe is a perfect summer recipe.
So that’s going to wrap it up with this special food aubergine and fenugreek curry recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
