South Indian Eggplant Curry скачать в хорошем качестве

South Indian Eggplant Curry

South Indian eggplant curry is easy to make vegan curry, full of amazing flavors! It has intense smoky flavors from eggplants roasted in pan. Prep Time: 10 minutes Cook Time: 45 minutes Servings: 4 servings Ingredients List: 1 lb eggplant (brinjal or aubergine) (400 grams) ¼ teaspoon turmeric powder 1 teaspoon Kosher salt 2 tablespoon vegetable oil (canola oil) Curry Sauce- 1 tablespoon vegetable oil (canola oil) 1 onion, thinly sliced ½ cup tomato pulp (or tomato passata) 1 serrano peppers (optional), use with seeds if you want extra heat 1 tablespoon ginger, minced 1 tablespoon garlic, minced fine 1 sprig curry leaves 1 cup water (plus extra as needed) Kosher salt to taste ¼ cup coconut milk, thick full cream Spice Powders – ¼ teaspoon turmeric powder ½ teaspoon of chili powder (cayenne pepper) – use more if you like to increase heat 2 teaspoon cumin powder 3 teaspoon coriander powder For useful tips more details on the recipe, click on detailed recipe link shared below. Detailed Recipe Link - https://www.currytrail.in/indian-eggp...