Serve hot eggplantand potato currywith paratha/rice. Garnish withcoriander leaves. Heat the oil in a pan on medium flame, add mustard seeds, cumin seeds, and chopped onions, fry till it becomes translucent
))I happen to have my mother's spice blend which we call Kala masala as I recently got it from India, but of course you won't have that in your pantry and you might not get it in Indian grocery store so I would recommend another spice blend to give this recipe a delicious taste
Now garnish withcoriander leaves or sprigs of curry leaves and serve hot. Bursting with flavor, Bateta Ringan nju sabzi incorporates a variety of delicious and aromatic spices
To prepare the rice, follow package directions adding lime zest or leaves to water before rice, add the scallions to the rice and lime juice when the rice is done and you fluff with fork
Top with the chopped peanutsand toasted sesame seeds and serve. Whisk in with the soy sauce, vinegar, canola oil, ginger, honey, Sriracha, sesame oil and lime zest and juice in a small bowl
Brinjal/Eggplant/vankaya/Baingan is one of the best and favorite vegetable for many of the people. This hot and spicy curry is folded with roasted chana dal powder which gives a nice,rich flavor to it
Garnish with some freshly chopped coriander. Serve hot with flat breads (rotis). After the pressure drops andeggplant is cool enough to handle, mash the eggplant or chop it up
This is very easy to prepare and spiced up with authentic masalas. Aloo BainganSabzi/Eggplant potato curry is a north indian recipe goes well with indian flat breads
Heat oil in a kadaiand then deep fry the prepared green chilies. Add the mustard seeds and when they begin to splutter, add the curry leaves and the ginger garlic paste
few curry leaves. If you are a lover of brinjal or curd raita lover must try this easy peasy recipe which is best combination with rice and even with some hot rotis
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