Simple Eggplant curry Recipe, Spiced Aubergines
1,064 views · Published 23 July 2013 · 3:09 · Indexed 12 November 2026
Channel: Eat East Indian · 2013 · Howto & Style
Learn how to make simple eggplant and tomato curry with basic Indian spices. This Brinjal curry (spiced aubergines) can be served with any kind of bread, spread on sandwiches or wraps or enjoyed as a side dish. Ingredients (Serves 2-3) 1 large Eggplant 1 small chopped onion 3 cloves of garlic 1 inch piece of ginger 2 tbsp canola oil 1 tsp cumin seeds 1-2 small tomatoes 1/2 tsp garam masala Salt per taste 1 tsp turmeric 1 tsp Red chilli pwd (can be substituted with paprika or cayenne) Cilantro and Green onions for garnish 1. Peel and chop eggplant. 2. Heat 2 tbsp of oil and add cumin seeds. When sizzling, add onions, ginger and garlic 3. After about 45 secs add salt, turmeric and red chilli pwd. 4. Once golden brown, add eggplant and 2 tbsp of water. Cover and cook for 5 mins. 5. Add tomatoes. Cover and cook further for 5 mins. 6. Add garam masala. Mix well and garnish with cilantro and green onions. Serve with bread of your choice. Tableware in the video supplied by www.restaurantware.com Hangout with us: twitter @eateastindian Facebook page: https://www.facebook.com/EatEastIndian More awesome recipes: http://eateastindian.com/blog/
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