Recipe: Delicious Aubergine and fenugreek curry

Aubergine and fenugreek curry. The simple fact is that aubergines and eggplants are the same thing - with different Picking the right eggplant/aubergine. Aubergines can go off pretty quickly and they're also quite sensitive to bruising and improper storage. baby aubergines and potato curry. Add Kasuri methi (Dry fenugreek leaves -handcrushed), and mix well.

Garnish with fresh coriander leaves and chillies. AUBERGINE AND POTATO CURRY (Ringan & Bateta) Brinjal/Egg Plant: * Mustard Seeds * Fenugreek Seeds * Cinnamon Sticks * Cumin Seeds * Ginger * Kastoori Methi * Augergine * Potatoes (Bateta) pre-boiled * Turmeric * Water * Peeled Tomato pureed * Cumin Powder * Coriander Powder. A simple vegetarian curry of fragrant aubergine and potato served with spiced rice. You can cook Aubergine and fenugreek curry using 16 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Aubergine and fenugreek curry

1. Prepare 400 gram of small aubergines.
2. Prepare 2 cups of finely chopped fenugreek leaves.
3. It's 1 cup of finely chopped dil.
4. Prepare 4 Tablespoon of oil.
5. You need 1/2 teaspoon of mustard seeds.
6. It's 1/2 teaspoon of cumin seeds.
7. You need 1 teaspoon of carom seeds.
8. Prepare 1 teaspoon of fennel seeds.
9. It's 1/2 cup of chopped onion.
10. You need 2 tablespoon of fresh green garlic finely chopped.
11. You need 1 tablespoon of ginger paste.
12. You need 1/2 cup of chopped tomatoes.
13. It's 2 tablespoon of red chilli powder.
14. Prepare 1/2 teaspoon of turmeric powder.
15. You need 2 tablespoon of coriander powder.
16. You need to taste of Salt.

This can be a vegan curry if you replace the butter with oil. To serve, scatter half the coriander and the reserved onion over the rice. Stir the garam masala through the curry and scatter with the remaining coriander. Add the mint leaves in the curry.

Aubergine and fenugreek curry instructions

1. Wash aubergines and slice thinly. In a pan add 3 tablespoon oil on medium heat. Shallow fry the aubergine slices until browned from both the sides.
Once done remove and set aside..
2. In the same pan add 1 tablespoon of oil and add mustard seeds, cumin seeds, fennel seeds and carmon seeds. Once it starts crackling add onion, garlic and ginger and fry until they turn slightly brown in colour. Add in the tomatoes and cook for further couple of minutes..
3. Add chilli powder, coriander powder, turmeric powder and salt. Mix well and cook for a minute. Add methi and fennel leaves and cook for 3-4 minutes. Finally add the 
aubergine slices and mix well. Cook for 2 minutes. Transfer in a serving dish and enjoy with naan or roti..
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Serve immediately with roti or rice. With golden aubergine, fresh tomatoes and a fragrant coconut sauce, this veggie curry's a surefire summertime winner, from BBC Good Food magazine. Quickly rinse and dry the aubergines and courgettes. Serve with rice or naan bread. Top tip for making Bangladeshi aubergine and courgette curry.