Eggplant curry
Recipe information
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Cooking:
1 hour
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Servings per container:
4
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Source:

Ingredients for - Eggplant curry

1. Cilantro - 1/4 beam
2. Salt - 1 Tsp
3. Jalapeno pepper - 1 PC.
4. Yogurt - 1/2 Art.
5. Tomatoes - 1 PC.
6. Curry - 1 tbsp
7. Ginger root - 1 tbsp
8. Bulb onions - 1 PC.
9. Caraway - 1 Tsp
10. Vegetable oil - 2 tbsp
11. Eggplant - 1 PC.

How to cook deliciously - Eggplant curry

1. Stage

Preheat the oven to 230 degrees C.

2. Stage

Place the eggplant on a baking sheet. Bake for 30 minutes in a preheated oven, until cooked. Cool and cut into pieces.

1. Stage. Eggplant curry: Place the eggplant on a baking sheet. Bake for 30 minutes in a preheated oven, until cooked. Cool and cut into pieces.

3. Stage

Heat oil in a medium saucepan over medium heat, add caraway seeds and onions. Cook until onion is soft.

1. Stage. Eggplant curry: Heat oil in a medium saucepan over medium heat, add caraway seeds and onions. Cook until onion is soft.

4. Stage

Combine ginger with garlic, curry and tomato in a saucepan and cook for about 1 minute. Add yogurt. Add the eggplant, jalapenos, season with salt. Cook for 10 minutes over high heat. Remove the lid, reduce heat to a minimum and continue cooking for about 5 minutes. Curry eggplant garnish with cilantro.

1. Stage. Eggplant curry: Combine ginger with garlic, curry and tomato in a saucepan and cook for about 1 minute. Add yogurt. Add the eggplant, jalapenos, season with salt. Cook for 10 minutes over high heat. Remove the lid, reduce heat to a minimum and continue cooking for about 5 minutes. Curry eggplant garnish with cilantro.

5. Stage

Bon Appetit!!!