Eggplant Curry


Rating: 3.40 / 5.00 (5 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:

















Instructions:

1. form the melanzane whole in salted water and make until they give way when pressed. Peel and mash the flesh with a fork. 2.

Peel the tomatoes and cut them into cubes. Rinse and chop the cilantro.

Peel the onions and the ginger, chop the onions finely and cut the ginger into small slices.

4. butter in frying pan, better wok, get hot and fry the onions u. the ginger in it until golden brown. Add garam turmeric, salt, masala and chili spice and stir well.

Add the tomatoes and coriander to the onions. Cook until the liquid is absorbed, then add the eggplant puree and the yogurt.

Stir the dish until it is almost dry. 7.

7. fold in the peas and heat repeatedly. Bring to the table garnished with the eggs.

Tip: Use a regular or light yogurt, yes, as needed!

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