How To make Eggplant Curry
4 lg Eggplants, peeled & cubed
2 ts Salt
2 lg Onions, chopped
2 ea Garlic cloves, crushed
4 tb Oil
1 ts Cumin seeds, crushed
1 ts Coriander
3 ea Cardamom pods
2 ts Ginger, grated
1/2 ts Turmeric
1 ts Salt
2 ea Chili peppers, crushed
3 lg Potatoes, chopped
1 ea Tomato, peeled & chopped
1 ts Tomato paste
Sprinkle eggplant pieces with salt & set aside for 6 to 8 minutes. Meanwhile in a large skillet, saute onions & garlic in the oil until golden, stirring & ensuring that it's not scorching. Add all the spices & peppers & stir-fry a couple of minutes. Squeeze eggplant pieces to get rid of excess moisture. Dump the pieces into the pot. Stir until they become limp & slightly golden. Add more oil if necessary Add the potatoes & let them brown on all sides. When potatoes are somewhat tender, but still fork resistant, add tomatoes, paste & 1 1/2 c water. Stir, bring to a boil, reduce heat & simmer until vegetables are tender but not mushy. The sauce should be thick, like syrup. If too thin, simmer a little longer. Serve over rice.
How To make Eggplant Curry's Videos
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bagara rice recipe | bagara khana recipe | hyderabadi bagara chawal with detailed photo and video recipe. an easy and simple flavoured rice recipe from the popular hyderabadi cuisine. it is a simple pulao like a recipe without adding vegetables with a generous amount of pudina (mint) and coriander leaves. traditionally the dish is served with choice of meat-based curries like mutton korma or chicken curry, but can also be served with vegetable stew or veg kurma. bagara rice recipe | bagara khana recipe | hyderabadi bagara chawal with step by step photo and video recipe. hyderabadi cuisine is known for its spice and flavour used in its curry or rice-based recipes. the traditional hyderabadi cuisine is one such example which is packed with spices and also disappoint you with its flavour. however, there are other simple rice recipes too like bagara rice recipe made with just dry spices and herbs.
gutti vankaya curry recipe | stuffed brinjal curry | gutti vankaya kura or koora with detailed photo and video recipe. an authentic and spicy curry recipe made with tender and small eggplant in a peanut and coconut-based gravy. the recipe mainly hails from the andhra cuisine or telugu cuisine but popular among other south indian states too. it is generally served with indian flatbread like roti or chapati but tastes good with rice too. gutti vankaya curry recipe | stuffed brinjal curry | gutti vankaya kura or koora with step by step photo and video recipe. curry or gravy recipes are staple food for most of the indian households. these gravies or curries are made with a different purpose with myriad choice of locally grown native veggies. one such hugely popular spicy and creamy peanut based gravy is the gutti vankaya curry known for its spice level.
How To Make A DELICIOUS EGGPLANT POTATO CURRY | Aubergine Potato Curry | Baingan Aloo Ki Sabzi
Eggplant Potato Curry Recipe - Aubergine Potato Curry Recipe - Baingan Aloo Ki Sabzi
If you do not like eggplants then this eggplant recipe will change your mind. I make this eggplant potato curry over and over again. It is simple and easy to make.
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Ingredients required for making eggplant potato curry - Serves 8 to 9
528 gm/1.2 lb/ 6 small to medium potatoes
687 gm/1.5 lb eggplant
4 large garlic cloves or 1 teaspoon grated
2 teaspoons grated ginger
1 medium to large onion
2 medium tomatoes
1/2 cup frozen or fresh green peas. Thaw the green peas before adding,
1 teaspoon cumin seeds(jeera)
1 dried red chilli
1 teaspoon turmeric powder
1 teaspoon heaped kashmiri red chilli powder or 1/2 teaspoon regular chilli powder or 1 teaspoon paprika. Please adjust the proportion according to your preference.
1 teaspoon heaped ground cumin (jeera powder)
1/2 teaspoon Garam Masala powder . If you want to make homemade garam masala powder then please click on the link below -
Bengali homemade Garam Masala powder recipe -
Bengali Garam Masala recipe -
2 teaspoon salt or as per taste
1 teaspoon sugar (optional)
4 tablespoons oil
1 cup hot water + 4 tablespoons for making spice paste
coriander leaves(cilantro) as much or as little
Serve this eggplant curry with rice or roti.
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கத்தரிக்காய் பொரித்த குழம்பு || Super Aubergine/ Brinjal Fried Curry
In this video I will be showing you how to make this amazing Aubergine/ Brinjal Fried Curry. This curry is very well known and is made by a lot of people. It is a very tasty curry, which can be eaten with rice, puttu and any other dish. It is very quick to make and I recommend everyone should try this. Please enjoy watching and making this super
Aubergine / Brinjal Fried Curry ingredients:
Some Aubergine/ Brinjal
Some salt
Oil
Some tamarind (soaked in hot water)
Mustard seeds - ¼ teaspoon
A small cinnamon stick
3 dried red chillies
Fennel seeds - ¼ teaspoon
Cumin seeds - ¼ teaspoon
Fenugreek seeds - ½ teaspoon
Some chana dal
Green chillies - 4
Handful of garlic
2 big onions
Some curry leaves
Turmeric powder - ½ teaspoon
2 tomatoes
Curry powder - 3 teaspoons
Coconut milk - ½ teaspoon
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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 -
Indian Eggplant Curry Recipe (Baingan Bharta)- Pai's Kitchen!
Whenever I go to an Indian restaurant, this dish is always on my table. This easy eggplant curry has a soft, luscious texture that works well as a dip for bread or poured over rice. Iconic aromas of Indian spices blooms from it, with a little kick of heat to wake up your taste buds! It is also vegetarian and vegan friendly, AND it is gluten-free!
RELATED RECIPE: Eggplant Thai Basil Stir-Fry
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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