Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, aubergine and fenugreek curry. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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. baby aubergines and potato curry. Add Kasuri methi (Dry fenugreek leaves -handcrushed), and mix well. If you do not have kauri methi, you baby aubergines and potato curry.
Aubergine and fenugreek curry is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Aubergine and fenugreek curry is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have aubergine and fenugreek curry using 16 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Aubergine and fenugreek curry:
- Get 400 gram small aubergines
- Make ready 2 cups finely chopped fenugreek leaves
- Prepare 1 cup finely chopped dil
- Make ready 4 Tablespoon oil
- Get 1/2 teaspoon mustard seeds
- Prepare 1/2 teaspoon cumin seeds
- Take 1 teaspoon carom seeds
- Get 1 teaspoon fennel seeds
- Make ready 1/2 cup chopped onion
- Make ready 2 tablespoon fresh green garlic finely chopped
- Take 1 tablespoon ginger paste
- Prepare 1/2 cup chopped tomatoes
- Make ready 2 tablespoon red chilli powder
- Get 1/2 teaspoon turmeric powder
- Prepare 2 tablespoon coriander powder
- Make ready to taste Salt
This can be a vegan curry if you replace the butter with oil. To serve, scatter half the coriander and the reserved onion over the rice. Stir the garam masala through the curry and scatter with the remaining coriander. Add the mint leaves in the curry.
Instructions 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.
Stir the garam masala through the curry and scatter with the remaining coriander. Add the mint leaves in the curry. Serve immediately with roti or rice. With golden aubergine, fresh tomatoes and a fragrant coconut sauce, this veggie curry's a surefire summertime winner, from BBC Good Food magazine. Quickly rinse and dry the aubergines and courgettes.
So that’s going to wrap it up for this exceptional food aubergine and fenugreek curry recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
