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Before you jump to Eggplant curry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
Choosing to eat healthily has incredible benefits and is becoming a more popular way of life. The overall economy is affected by the number of individuals who are suffering from health conditions such as high blood pressure, which is directly related to poor eating habits. Everywhere you look, people are encouraging you to live a more healthy way of living but then again, you are also being encouraged to rely on convenience foods that can affect your health in a bad way. It is likely that lots of people believe it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, though, to make some minor changes that can start to make a positive impact to our daily eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food because you probably purchase many food items out of habit. For example, if you eat cereal for your breakfast, do you ever look to see what the sugar and salt content is before buying? One healthy substitute that can give you a positive start to your day is oatmeal. You don’t like eating oatmeal on its own, try adding fresh fruits that have other healthy nutrients and as such, one modest change to your diet has been achieved.
As you can see, it is not hard to begin making healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to eggplant curry recipe. You can have eggplant curry using 18 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to make Eggplant curry:
- Provide 3 egg plants
- You need 1 tsp Kasoori methi
- Get 1/2 tsp kashmiri chilli powder
- You need 1/2 tsp amchoor( dry mango) powder
- Take 1 tsp turmeric powder
- Provide 1 tsp coriander powder
- You need 1 tsp red chilli powder
- Use 1 tsp kitchen king masala
- Provide 1 tsp salt
- You need 3 tbsp mustard oil
- Use 1/2 tsp cumin seeds
- Get 1/2 onion coarsely chopped
- Get 1 tbsp garlic ginger paste
- Get 1 tsp tamarind pulp
- Get 2 green chilli sliced lengthwise
- Use 1 tbsp cilantro stems finely chopped
- Prepare 5-6 cherry tomatoes sliced in half
- Take 1 cup vegetable stock or water for the gravy
Steps to make Eggplant curry:
- Take a non-stick pan and add 1 tbsp oil - Place eggplant slices in it and let it cook a bit.
- Second method is to place on a cookie sheet and bake.
- Flip them when one side is done. Roast in the oven until the eggplant is soft and just starting to colour. This should take about 15-20 minutes.
- For the gravy - - Place a pan over medium low heat. - Add oil. When it starts to shimmer add the onions and cook until the edges of the onions start to colour. Cook for 3-4 minutes.
- Add cumin seeds and green chilies and cook for another 30 seconds or so.
- Add the garlic ginger paste and chopped cilantro stems and stir the spices, garlic ginger paste and onions to combine. Cook about 30-45 seconds. - Add tamarind pulp and stir nicely. - Turn the heat up to medium high.
- Add the eggplant slices, stir to combine and let simmer about 1-2 minutes. Then add the cherry tomatoes and let simmer for another minute or two minutes. - If you don’t have cherry tomatoes then use big tomatoes cut in cubes.
- Now add vegetable stock or hot water and let it boil with the vegetables.
- Cover and let it cook for 3-4 minutes so that everything gets incorporated well. - Check the. Consistency of the gravy you want.
- Garnish with a bit of chopped cilantro. - Serve with rice or Parantha.
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