Eggplant Curry Kerala Style at Nancy Sheridan blog

Eggplant Curry Kerala Style. Add tomatoes and pour in coconut milk. This simple brinjal or eggplant curry is spicy and tastes amazing with rice. Garnish with the fresh cilantro. The soft eggplant is coated in this. Interestingly, if properly cooked, this curry can be stored up to four days. Leave remaining oil in the pot. Brinjal curry aka eggplant curry is an everyday indian curried dish made with. Kerala style brinjal curry recipe | spicy eggplant curry in coconut milk by. Add in the eggplant pieces and cook for thirty minutes. Remove from pot and set aside. 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 house smells like curry heaven!. Now add mustard and fennel seeds, curry leaves and green chilis and stir fry for 2 minutes. 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. Heat oil in a pot and stir fry eggplant for 3 minutes with turmeric.

Brinjal Curry Kerala Style
from ar.inspiredpencil.com

Heat oil in a pot and stir fry eggplant for 3 minutes with turmeric. Garnish with the fresh cilantro. Brinjal curry aka eggplant curry is an everyday indian curried dish made with. Leave remaining oil in the pot. 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. 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. The soft eggplant is coated in this. Now add mustard and fennel seeds, curry leaves and green chilis and stir fry for 2 minutes.

Brinjal Curry Kerala Style

Eggplant Curry Kerala Style Remove from pot and set aside. Remove from pot and set aside. Kerala style brinjal curry recipe | spicy eggplant curry in coconut milk by. 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. Heat oil in a pot and stir fry eggplant for 3 minutes with turmeric. Leave remaining oil in the pot. This simple brinjal or eggplant curry is spicy and tastes amazing with rice. The soft eggplant is coated in this. Garnish with the fresh cilantro. Add in the eggplant pieces and cook for thirty minutes. Brinjal curry aka eggplant curry is an everyday indian curried dish made with. 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 house smells like curry heaven!. This dish is spicy, from the chilies, tart from the tamarind, and creamy from the coconut. Now add mustard and fennel seeds, curry leaves and green chilis and stir fry for 2 minutes. Add tomatoes and pour in coconut milk.

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