Recipe - Eggplant curry/Brinjal curry ( Vankaya menti koora/baingan ki sabzi)
Eggplant cooked with onions and tomatoes
Summary:
Eggplant is one of my favorite vegetable. Eggplant helps control cholesterol. It is high in potassium and good source of folic acid. Fenugreek leaves or fenugreek is a natural remedy for migrane, asthma. Fenugreek reduces blood glucose levels, also reduces blood cholesterol. Source : Wikipedia
Eggplant is consumed more in China and India. Eggplants are grown in different sizes and colors.
Ingredients:
- Eggplant - 8 - 10 (small round ones)
- Fenugreek leaves/Methi leaves - 1 cup
- Onion - 1/2 cup (chopped)
- Tomato - 1/2 cup (chopped)
- Curry powder - 2 heaping tablespoons
- Turmeric powder - 1/2 teaspoon
- Green chillies - 2
- Salt - 1 teaspoon
Seasoning:
- Chana dal (bengal gram) - 1 teaspoon)
- Cumin seeds - 1/2 teaspoon
- Mustard seeds- 1 teaspoon
- Green chilies - 1 serrano
- Dry red chiles - 1 no
- Salt - 1 teaspoon
- Oil - 1 tablespoon
- Curry leaves - 1 stalk
Process:
Preheat the wok with oil, add dals and seasoning seeds. Let the seeds splutter, add green chillies, red chillies and curry leaves.
Add Onion and tomatoes to the seasoning. Saute them for a minute or two.
Add Fenugreek leaves to the onion, tomato seasoning. Fry it for 5 minutes.
Add freshly cut eggplant to the wok. Add salt and turmeric, Mix it well and cover the dish for 5 - 8 minutes.
Stir occasionally to check if the eggplant is well done.
Add curry powder to the already cooked eggplant curry, turn off the heat. Mix it well. Let the curry sit in the wok for 5 minutes and retain the heat.
Dish out the curry into a serving bowl. Serve hot with rice or roti.
Preparation time: 20 minutes
Servings 4
Tips:
Eggplant curry tastes good without curry powder too.
Curry powder preparation: Refer to: Masala's/Chutney Powders
Comments