Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, aubergine and fenugreek curry. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Aubergine and fenugreek curry is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Aubergine and fenugreek curry is something that I’ve loved my whole life.
Prick the aubergines all over, place under a hot grill. Roughly chop the flesh to a chunky type texture. Heat the oil, fry the onions until soft, add the garlic, ginger, ground spices and salt.
To get started with this particular recipe, we must first prepare a few components. You can cook aubergine and fenugreek curry using 16 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Aubergine and fenugreek curry:
- Get 400 gram small aubergines
- Get 2 cups finely chopped fenugreek leaves
- Make ready 1 cup finely chopped dil
- Prepare 4 Tablespoon oil
- Get 1/2 teaspoon mustard seeds
- Make ready 1/2 teaspoon cumin seeds
- Prepare 1 teaspoon carom seeds
- Get 1 teaspoon fennel seeds
- Prepare 1/2 cup chopped onion
- Take 2 tablespoon fresh green garlic finely chopped
- Get 1 tablespoon ginger paste
- Get 1/2 cup chopped tomatoes
- Get 2 tablespoon red chilli powder
- Take 1/2 teaspoon turmeric powder
- Take 2 tablespoon coriander powder
- Make ready to taste Salt
A vegetarian take on a chicken masala, it substitutes meat for aubergine spiced with chilli, ginger, turmeric, cumin and fenugreek. Add the fried potatoes to the aubergines and set aside. Heat oil in a large heavy bottomed pan, add cumin seeds. When the seeds sizzle add green chillies and stir a couple of times.
Steps to make Aubergine and fenugreek curry:
- Wash aubergines and slice thinly. - In a pan add 3 tablespoon oil on medium heat. Shallow fry the aubergine slices until browned from both the sides. Once done remove and set aside.
- In the same pan add 1 tablespoon of oil and add mustard seeds, cumin seeds, fennel seeds and carmon seeds. Once it starts crackling add onion, garlic and ginger and fry until they turn slightly brown in colour. Add in the tomatoes and cook for further couple of minutes.
- Add chilli powder, coriander powder, turmeric powder and salt. Mix well and cook for a minute. Add methi and fennel leaves and cook for 3-4 minutes. Finally add the aubergine slices and mix well. Cook for 2 minutes. Transfer in a serving dish and enjoy with naan or roti.
Add onion and sauté until onions are transparent. Add minced ginger and stir a few times. Eggplant curry makes an awesome vegetarian main course or side dish for any Indian meal. Big flavours of onion, garlic, ginger and spice. And that lush restaurant style sauce.
So that is going to wrap this up with this exceptional food aubergine and fenugreek curry recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
