Coconut Eggplant Curry
Coconut Eggplant Curry

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, coconut eggplant curry. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Coconut Eggplant Curry is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Coconut Eggplant Curry is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have coconut eggplant curry using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Coconut Eggplant Curry:
  1. Make ready 4 Medium Sized Eggplant
  2. Make ready 1/2 Grated Coconut
  3. Prepare 1/4 Cup Coconut Milk
  4. Get 1/2 Cup Hung Curd
  5. Make ready 1 teaspoon Salt
  6. Make ready 1 teaspoon Sugar
  7. Make ready 1 teaspoon Turmeric Powder
  8. Get 1 teaspoon Red Chilli Powder
  9. Take 2 teaspoons Poppy Seeds Paste
  10. Take 2 teaspoons Mustard Seeds Paste
  11. Make ready 2 teaspoons Cashewnuts Paste
  12. Get 2 teaspoons Charmagaj Seeds
  13. Get 2 teaspoons Milk
  14. Make ready 2 teaspoons Oil
  15. Take 3-4 Green Chillies

The baby eggplants melt in your mouth, in every bite, there is the flavor of the aromatic coconut curry sauce. Stir in the ground coriander, ½ teaspoon of black pepper, turmeric, garlic, and ginger. Cook for a few minutes more, stirring constantly. Add the chopped tomatoes, coconut milk, water, and the roasted eggplant.

Steps to make Coconut Eggplant Curry:
  1. Cut the Eggplant into medium size pieces and clean properly.
  2. After cleaning the Eggplant pieces, put some salt and Turmeric Powder into the pieces, coat well and then fry in oil.
  3. Then take a heavy bottomed pan. Pour some oil in it. When the oil is heated, put the grated Coconut, Salt, Turmeric powder and Red Chilli powder in the oil and fry for 2 minutes.
  4. After 2 Minutes add Sugar, Poppy Seeds Paste, Mustard Seeds Paste, Cashewnuts Paste and Charmagaj Paste in the spice mixture and fry for 2 more minutes.
  5. After that Add the Coconut Milk, Curd and Milk in this spice mixture, Cover the pan with a lid and let the mixture boil for 5 more minutes.
  6. After 5 minutes, open the lid, and check if the oil comes out or not. If not boil it for another 2-3 minutes and If comes out then add the Eggplant and green chilli pieces in it and once again cover it for 2 more minutes.
  7. After 2 minutes put the flames off and serve it with roti/paratha. Bon Appetite!

Cook for a few minutes more, stirring constantly. Add the chopped tomatoes, coconut milk, water, and the roasted eggplant. Heat the coconut oil in a large, heavy bottom pan over medium-low heat. Remove the eggplants from the pan. Baingan means eggplant or brinjal in India.

So that’s going to wrap this up with this exceptional food coconut eggplant curry recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!