Vegetarian Eggplant Curry Recipes

Vegetarian Eggplant Curry Recipes

Vegetarian Eggplant Curry Recipes

Vegetarian Eggplant Curry Recipes. This standard dish is served in all Sri Lankan celebrations. Fried eggplant in hot and bitter spicy gravy goes well with rice, however it also can be served with rotis or similar breads. Another similar dish known as Brinjal Moju (pickle) is additionally standard. It’s created with fried eggplant, fried onion and chilies tossed in spicy vinegar dressing.

Vegetarian Eggplant Curry Recipes

Vegetarian Eggplant Curry Recipes For deep frying

• 700g eggplant, cut into skinny strips
• 1 tbsp salt
• 1 tsp turmeric powder
• 200ml vegetable oil

Vegetarian Eggplant Curry Recipes For curry

• 2 tbsp vegetable oil
• 1 massive onion , diced
• 1 few curry leaves
• 1 tbsp minced garlic and ginger
• 1 tsp of every, mustard, fennel and fenugreek seeds
• 1 tbsp tomato puree
• 1 tbsp tamarind paste
• 2 tbsp low fat yoghurt (optional)
• 2 tbsp curry powder
• 2 tbsp chilli powder
• 200ml thick coconut cream
• Pinch of Asafoetida powder (optional)
• Salt to style

Vegetarian Eggplant Curry Recipes Method

1. Cut eggplant into two in. length skinny strips, add salt and turmeric, combine them well, and put aside in a very colander, to empty excess water. Heat oil for deep frying, when oil hits smoking purpose, add eggplant in batches. When eggplant turns into golden brown drain them employing a slotted spoon, and place them in kitchen towels to soak up excess oil.
2. In a separate pan, heat oil, sauté onion, garlic and ginger and curry leaves for two minutes. Add mustard, fennel and fenugreek seeds. Stir well, and add asafoetida, curry powder, chilli powder, tomato puree, tamarind paste and yoghurt. Stir until it forms into a thick paste.
3. Stir in coconut cream and 400ml water. shut the lid and cook for five minutes until gravy starts to simmer. At this stage looking on your style preference you will add one tbsp sugar to thicken the gravy.
4. Add the fried eggplant strips and mix gently with a picket spoon. Finally, add salt to style. take care here because the fried eggplant is already salted.
5. Best to serve with rice or also can be served with roti, dosa or your alternative of main meal.
6. This curry are often refrigerated or frozen (for three months) – the flavour can become richer and fuller once every day or 2 within the fridge. To reheat, (defrost if necessary) boost a microwave pan shut the lid and re-heat for two minutes.