How To make Eggplant Curry
4 lg Eggplants, peeled & cubed
2 ts Salt
2 lg Onions, chopped
2 ea Garlic cloves, crushed
4 tb Oil
1 ts Cumin seeds, crushed
1 ts Coriander
3 ea Cardamom pods
2 ts Ginger, grated
1/2 ts Turmeric
1 ts Salt
2 ea Chili peppers, crushed
3 lg Potatoes, chopped
1 ea Tomato, peeled & chopped
1 ts Tomato paste
Sprinkle eggplant pieces with salt & set aside for 6 to 8 minutes. Meanwhile in a large skillet, saute onions & garlic in the oil until golden, stirring & ensuring that it's not scorching. Add all the spices & peppers & stir-fry a couple of minutes. Squeeze eggplant pieces to get rid of excess moisture. Dump the pieces into the pot. Stir until they become limp & slightly golden. Add more oil if necessary Add the potatoes & let them brown on all sides. When potatoes are somewhat tender, but still fork resistant, add tomatoes, paste & 1 1/2 c water. Stir, bring to a boil, reduce heat & simmer until vegetables are tender but not mushy. The sauce should be thick, like syrup. If too thin, simmer a little longer. Serve over rice.
How To make Eggplant Curry's Videos
Quick Aloo Baingan Curry Recipe | آلو بینگن بنانے کا آسان طریقہ
Quick Aloo Baingan Curry Recipe | آلو بینگن بنانے کا آسان طریقہ
aloo baingan recipe | aloo baingan curry | baingan aloo recipe | aloo baingan ki sabzi recipe | aloo baingan recipe in hindi | aloo baingan | aloo baingan ki sabji | baingan recipe | tasty aloo baingan recipe | aloo baingan ki sabzi | aloo baingan masala | easy aloo baingan recipe | aloo baingan sabzi | aloo baingan masala recipe | aloo baingan banane ki asaan recipe | eggplant recipe | baingan aloo | how to make aloo baingan | aloo baingan ki sukhi sabji | آلو بینگن بنانے کا طریقہ
Aloo Baingan Curry
#aloobaingansabzi #aloobainganrecipe #aloobaingankisabji #cookingwithsabeera
Inspired by a Sri Lankan eggplant curry ????
Brinjal (Aubergine) Bhajee | BIR Indian Restaurant Recipe | Simply Delicious!
If you have enjoyed this video Like, Comment and Share
Ingredients List:
Enough oil to deep fry the aubergines
2 Aubergines
5 tbsp oil
1 cup diced Onions
1 tbsp Garlic Paste
1.5 tsp Salt
1 cup Tomato puree
Boiling hot water as instructed on video
Coriander to garnish
Spices:
3/4 tsp Turmeric powder - 1 tsp Chilli Powder - 1.5 tsp Curry powder - 1.5 tsp Coriander Powder - 1 tsp Cumin Powder - 1 tsp Dried Kasoori Methi - 1/2 tsp Garam Masala
Enjoy and please give feedback!
Thank you
FOLLOW ME ON SOCIAL MEDIA:
Instagram:
Facebook:
Help to support the channel by joining the amazing community on Patreon:
Visit the restaurant:
Latif's Indian , 12 Crewe Road, Alsager, Stoke-on-Trent
ST7 2ES
If you enjoy my recipe tutorials please make sure to send me more requests on what to make visit via my social media or comment. Thank you ????
Eggplant Curry - South Indian
This curry is not for the faint hearted! Eggplant stars in this strong flavoured curry, roasted rather than fried for a healthier yet equally delicious (high temp does the trick here), then simmered in an intensely spiced curry sauce so it sucks up the flavour and partially collapses to create a big pot of juicy (delicious) mush.
Incidentally vegan (as much of South Indian food is). See recipe notes for subs for the harder to find spices.
HEALTHY - 250 calories for a generous serving!
Tender & Rich Eggplant Curry in about 30 minutes
Get the Recipe:
⭐️ Buttery-tender eggplant cubes in a creamy and tasty curry sauce are a winning combination in this easy eggplant curry recipe. Serve it with white rice or naan bread for a balanced Indian-inspired dinner; it takes about 30 minutes to make.
⭐️ Ingredients
1¼ pound (20 ounces) eggplant about 1 very large or two small (+ 1½ tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper for roasting)
1 tablespoon olive oil
1 medium onion chopped
2 cloves garlic grated
1 teaspoon ginger grated
2 teaspoon curry powder
1 teaspoon cumin seeds or ground
¼ teaspoon red pepper flakes
1 teaspoon turmeric powder
½ teaspoon ground coriander
½ teaspoon black pepper
1 teaspoon salt
2 - 3 cups vegetable broth based on desired consistency
1 can (15 ounces) chickpeas or 1½ cups of cooked chickpeas
1 can (15 ounces) crushed tomatoes
1 can (14 ounces) coconut milk
1 teaspoon garam masala
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
EASY VEGAN EGGPLANT CURRY RECIPE (oil-free)
This Eggplant Curry is a must have recipe in your regular meal rotation especially right now when eggplants are in peak season. This oil-free vegan recipe is packed with robust flavor and will become your new go-to meal!
★★★ BECOME A SUPPORTING MEMBER! ★★★
Help us keep this show free for everyone by becoming a supporting member!
» JOIN MEMBERSHIP:
PRINTABLE RECIPE: ????️
»
DISCOUNT LINK FROM OUR SPONSOR:
» Complement - Save 15% OFF your order with code WFPB15 -
ORDER OUR COOKBOOK SERIES: Plant Based Cooking Made Easy ????
»
VIDEO CHAPTERS
00:00 Introduction
00:46 Prepare Eggplant
01:56 Prepare Onions
03:22 Prepare Spices
04:24 Sauce
05:56 Steam Eggplant
07:38 Add Eggplant
08:45 Cream Sauce
10:03 Taste Test
EQUIPMENT WE USE
» Our Kitchen Setup:
» Our Production Tools to Make the Show:
CONNECT WITH US
» 28 Days Plant Based Made Easy Course:
» Plant Based Made Easy Community Membership:
» The Whole Food Plant Based Cooking Show Recipe Website:
» Follow Us on Instagram:
#plantbasedcooking #vegan #veganrecipes #govegan