Kerala Eggplant Curry Recipe at Sharon Stein blog

Kerala Eggplant Curry Recipe. Remove from pot and set aside. heat oil in a pot and stir fry eggplant for 3 minutes with turmeric. Leave remaining oil in the pot. add in the eggplant pieces and cook for thirty minutes. Add tomatoes and pour in coconut milk. this simple brinjal or eggplant curry is spicy and tastes amazing with rice. Interestingly, if properly cooked, this curry can be stored up to four days. this dish is spicy, from the chilies, tart from the tamarind, and creamy from the coconut. Add in the tamarind and sugar and cook for fifteen more minutes. Now add mustard and fennel seeds, curry leaves and green chilis and stir fry for 2 minutes. an hour or more later, the curry would have thickened considerably, the brinjal cooked to the skin, all the oil floats on top and your. brinjal curry aka eggplant curry is an everyday indian curried dish.

Burnt Eggplant Curry Eggplant Theeyal My Eating Space Recipe
from www.pinterest.com

Leave remaining oil in the pot. this simple brinjal or eggplant curry is spicy and tastes amazing with rice. Add tomatoes and pour in coconut milk. Remove from pot and set aside. brinjal curry aka eggplant curry is an everyday indian curried dish. an hour or more later, the curry would have thickened considerably, the brinjal cooked to the skin, all the oil floats on top and your. add in the eggplant pieces and cook for thirty minutes. this dish is spicy, from the chilies, tart from the tamarind, and creamy from the coconut. Interestingly, if properly cooked, this curry can be stored up to four days. Now add mustard and fennel seeds, curry leaves and green chilis and stir fry for 2 minutes.

Burnt Eggplant Curry Eggplant Theeyal My Eating Space Recipe

Kerala Eggplant Curry Recipe add in the eggplant pieces and cook for thirty minutes. heat oil in a pot and stir fry eggplant for 3 minutes with turmeric. Interestingly, if properly cooked, this curry can be stored up to four days. Add in the tamarind and sugar and cook for fifteen more minutes. an hour or more later, the curry would have thickened considerably, the brinjal cooked to the skin, all the oil floats on top and your. this dish is spicy, from the chilies, tart from the tamarind, and creamy from the coconut. this simple brinjal or eggplant curry is spicy and tastes amazing with rice. brinjal curry aka eggplant curry is an everyday indian curried dish. add in the eggplant pieces and cook for thirty minutes. Add tomatoes and pour in coconut milk. Leave remaining oil in the pot. Now add mustard and fennel seeds, curry leaves and green chilis and stir fry for 2 minutes. Remove from pot and set aside.

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