Steps to Make Speedy Coconut Eggplant Curry
Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Recipe of Favorite Coconut Eggplant Curry. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Coconut Eggplant Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coconut Eggplant Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Coconut Eggplant Curry is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Coconut Eggplant Curry estimated approx 20 minutes.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Coconut Eggplant Curry using 11 ingredients and 8 steps. Here is how you cook that.
#CR
A very quick and delectable eggplant recipe to try at home with very few ingredients. The coconut gravy and the combination with the spices gives a very unique taste to the brinjals.
Ingredients and spices that need to be Make ready to make Coconut Eggplant Curry:
- 2 small brinjals (sliced into 4 pieces)
- 1 small onion
- 1 small tomato
- 1/2 tsp ginger paste
- 1/2 tsp salt
- 1/2 tsp turmeric powder
- 1 maggi masala e magic sachet
- 50 gms Maggi Coconut Milk Powder
- 50 gms water
- 4 tbsp mustard oil
- 2 green chillies
Instructions to make Coconut Eggplant Curry
- Cut the brinjal or eggplants lengthwise into thin slices. Smear with salt and turmeric powder and shallow fry on a pan with mustard oil. Take out and keep aside.
- In the same pan add finely chopped onions, and ginger paste and stir well. Add chopped tomatoes and keep frying.
- Add 1 sachet of Maggi Masala e magic powder and cook till the masala gets cooked.
- Add 50 gms Maggi coconut Milk powder to 50 gms water and mix well.
- Add the coconut milk, and 1 tsp poppy seeds paste to the masala paste and mix well.
- Add the fried brinjal slices, and green chilies and slow cook for 10 minutes. If required add very less water to cook the brinjals.
- The brinjals should be well coated with the spices and when oil starts releasing on the sides of the pan, switch off the flame.
- Enjoy with roti or paratha
While that is certainly not the end all be guide to cooking quick and easy lunches it's excellent food for thought. The stark reality is that this will get your own creative juices flowing so that you may prepare wonderful lunches for the own family without having to complete too horribly much heavy cooking in the practice.
So that's going to wrap this up with this special food Step-by-Step Guide to Make Homemade Coconut Eggplant Curry. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!