How to Cook 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. A simple vegetarian curry of fragrant aubergine and potato served with spiced rice.

Stir the garam masala through the curry and scatter with the remaining coriander. Bring to the boil, then reduce the heat and stir through the aubergine mixture. Divide the curry between plates and drizzle. 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. You need 2 cups of finely chopped fenugreek leaves.
3. You need 1 cup of finely chopped dil.
4. Prepare 4 Tablespoon of oil.
5. You need 1/2 teaspoon of mustard seeds.
6. Prepare 1/2 teaspoon of cumin seeds.
7. Prepare 1 teaspoon of carom seeds.
8. Prepare 1 teaspoon of fennel seeds.
9. You need 1/2 cup of chopped onion.
10. Prepare 2 tablespoon of fresh green garlic finely chopped.
11. It's 1 tablespoon of ginger paste.
12. Prepare 1/2 cup of chopped tomatoes.
13. You need 2 tablespoon of red chilli powder.
14. You need 1/2 teaspoon of turmeric powder.
15. Prepare 2 tablespoon of coriander powder.
16. It's to taste of Salt.

Want a recipe for aubergine curry? Spiced with cumin, mustard and garam masala, this chunky aubergine curry has layours of flavour and incredible texture. A jungle curry is a country curry that is simple and robust in flavour and technique. Add the chicken and aubergine and stir well to coat in the paste.

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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Sstart by making the paste for the curry. Add the garlic, ginger, chilli, lemongrass, lime and coriander to a pestle and mortar and crush into a Tofu cooked with creamy tomato base sauce and fenugreek. Served with basmati rice, vegetable curry, soup and spring roll. The Art of Eating Well is a revolutionary cookbook that will help anyone who wishes to feel better, lose weight or have more energy. London-based sisters Jasmine and Melissa Hemsley teach their principles of life-long healthy eating with exciting and inve.

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