Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, aubergine and fenugreek curry. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Aubergine and fenugreek curry is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Aubergine and fenugreek curry is something that I’ve loved my whole life. They’re 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. A simple vegetarian curry of fragrant aubergine and potato served with spiced rice.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook aubergine and fenugreek curry using 16 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Aubergine and fenugreek curry:
- Prepare 400 gram small aubergines
- Take 2 cups finely chopped fenugreek leaves
- Make ready 1 cup finely chopped dil
- Take 4 Tablespoon oil
- Take 1/2 teaspoon mustard seeds
- Prepare 1/2 teaspoon cumin seeds
- Make ready 1 teaspoon carom seeds
- Take 1 teaspoon fennel seeds
- Prepare 1/2 cup chopped onion
- Get 2 tablespoon fresh green garlic finely chopped
- Make ready 1 tablespoon ginger paste
- Make ready 1/2 cup chopped tomatoes
- Get 2 tablespoon red chilli powder
- Take 1/2 teaspoon turmeric powder
- Take 2 tablespoon coriander powder
- Take to taste Salt
Cook aubergine chunks with fragrant spices and red lentils for a hearty yet healthy vegan curry. This aubergine curry serves four and takes under an hour. I Am Yours Friend Suman Rajbanshi. Live In London, UK. #Suman's_Recipe_UK This Recipe Is From My Back Home Nepal, My mum, My Granny ,My mother -in- law.
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.
Want a recipe for aubergine curry? Spiced with cumin, mustard and garam masala, this chunky aubergine curry has layours of flavour and incredible texture. This aubergine curry recipe isn't an authentic Birmingham balti though it was prepared in an authentic 'made in Birmingham' balti bowl. With this aubergine curry recipe, I wanted to show you that you can use traditional Indian cooking techniques and still have a balti dinner that is right up there with the best. A quick and easy Japanese Aubergine Yasai Curry recipe, from our authentic Japanese cuisine collection.
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