(Wersja polska napisana poniżej:)
Nutty Aubergine curry recipe made from Aubergine and blend of spices and nuts. It is one of the popular curries in Indian menu. It is usually served with Indian flatbread, roti, bread or it can also be served as an addition to the combination of dal-rice. The spices can be customized according to your taste.
#nuttyauberginecurry #eggplantcurry #pepper_n_chilly #kinnukekitchense #foodie #foodblog #foodblogger #foodvlogging #recipezone
Let’s jump to the recipe,
Yield – 3 servings
Timing – 20 minutes
Prep time – 15 minutes
Total- 35 min
Ingredients:
Oil- 5 tbsp
Mustard seeds- ½ tsp
Fenugreek seeds- ½ tsp
Cumin seeds- ½ tsp
Onion mix- (Onion- 1 medium, finely chopped, green chili- 1 no,
finely chopped, Garlic paste- 1 tsp)
Potato- 3 medium, diced
Aubergine/ Eggplant- 1 medium, diced
Tomato- 1 small, chopped
Salt to taste
Turmeric powder- 1/3 tsp
Red chili powder- ½ tsp
Black pepper powder- 1/3 tsp
Garam masala- 1/3 tsp
Water- 1 cup, 250ml
Peanut- 70 gm, unsalted roasted & coarsely grounded
Coriander for garnishing
Method-
Heat the pan and add oil to it. Then, add the mustard seeds, fenugreek seeds and cumin. Sauté it quickly. Further, add onion mix. Stir it for 2-3 minutes. Then, add the diced potatoes and sauté quickly. Meanwhile, cover with a lid.
Further, add the aubergine, mix well. Add chopped tomatoes. Sauté it for 5-6 minutes. Sprinkle with salt as per your taste. Now, add turmeric powder, red chili powder, black pepper powder and garam masala, mix well.
Then, add water for gravy. Let it boil nicely. Finally, add coarsely ground peanuts to it. Keep stirring it, (constant stirring prevents burning at the bottom of the pan). Garnish with fresh chopped coriander leaves. Serve this nutty curry with flatbread, roti, rice-dal, or bread.
Note- It can be used boiled potatoes instead of raw potatoes. Storage- Keep store in refrigerator for 2-3 days.
Comments