Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, coconut eggplant curry. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Quick and simple curry recipe with eggplant. This easy eggplant curry recipe is simmered in coconut milk. Eggplant Curry is one of my favorite vegan dinners to make at home. Spicy coconut curry with eggplant, chickpeas, and lots of flavorful spices make this meal a year-round staple.
Coconut Eggplant Curry is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Coconut Eggplant Curry is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook coconut eggplant curry using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Coconut Eggplant Curry:
- Make ready 4 Medium Sized Eggplant
- Make ready 1/2 Grated Coconut
- Prepare 1/4 Cup Coconut Milk
- Prepare 1/2 Cup Hung Curd
- Prepare 1 teaspoon Salt
- Make ready 1 teaspoon Sugar
- Make ready 1 teaspoon Turmeric Powder
- Take 1 teaspoon Red Chilli Powder
- Take 2 teaspoons Poppy Seeds Paste
- Get 2 teaspoons Mustard Seeds Paste
- Get 2 teaspoons Cashewnuts Paste
- Get 2 teaspoons Charmagaj Seeds
- Take 2 teaspoons Milk
- Make ready 2 teaspoons Oil
- Take 3-4 Green Chillies
Baghare Baingan - Baby eggplants cooked in a peanut-coconut curry. This eggplant recipe has it's origin from the city of Hyderabad in India and is also popular in Pakistan. Add sweet potato, coconut milk and vegetable broth; bring to a boil. Sometimes the curry may be "dry," without a sauce, or other times "curry" refers to the sauce itself.
Steps to make Coconut Eggplant Curry:
- Cut the Eggplant into medium size pieces and clean properly.
- After cleaning the Eggplant pieces, put some salt and Turmeric Powder into the pieces, coat well and then fry in oil.
- Then take a heavy bottomed pan. Pour some oil in it. When the oil is heated, put the grated Coconut, Salt, Turmeric powder and Red Chilli powder in the oil and fry for 2 minutes.
- After 2 Minutes add Sugar, Poppy Seeds Paste, Mustard Seeds Paste, Cashewnuts Paste and Charmagaj Paste in the spice mixture and fry for 2 more minutes.
- After that Add the Coconut Milk, Curd and Milk in this spice mixture, Cover the pan with a lid and let the mixture boil for 5 more minutes.
- After 5 minutes, open the lid, and check if the oil comes out or not. If not boil it for another 2-3 minutes and If comes out then add the Eggplant and green chilli pieces in it and once again cover it for 2 more minutes.
- After 2 minutes put the flames off and serve it with roti/paratha. Bon Appetite!
Add sweet potato, coconut milk and vegetable broth; bring to a boil. Sometimes the curry may be "dry," without a sauce, or other times "curry" refers to the sauce itself. The sauce is typically a base of yogurt, coconut cream, tomato puree, or broth. Lemongrass Eggplant Curry Thai Coconut Milk. In this Thai curry, seared Asian eggplant simmers in a sauce of shallots, coconut milk, fish sauce, and a quick curry paste with lemongrass.
So that’s going to wrap it up for this exceptional food coconut eggplant curry recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
