Eggplant Curry

Looking forward to trying out this recipe. It’s a simple curry and based on your taste you can feel free to make it more spicy or creamy. Then prepare a paste using toasted coconut, toasted cashew or peanuts and toasted sesane seeds. Soon, his Mom started packing a little extra for us and we shamelessly didn’t even bother to stop her. We were just so very thankful to eat such delicious home cooked food.

Add half of the coconut milk and mix, simmer for 2 to 3 minutes. That eggplant curry looks really delicious and rich... Not a big fan of eggplants as such but love such gravies that go well with some naans... Cut off the tops of all the eggplants and make deep vertical slits without slicing them in half.

In North India they are called as baingan and in Andhra we call it Vankaya. Recipes with eggplant are quite popular in India. We make many curries, sabzi and rice dishes with them. One such popular recipe from the cuisine of Andhra is this Gutti Vankaya Kura, which translates to Stuffed Baby Eggplant Curry. Cook for 4 to 5 minutes until all ingredients are softened a bit.

The baby eggplants melt in your mouth, in every bite, there is the flavor of the aromatic coconut curry sauce. I didn't bother with trying to stuff tiny eggplants! If you use clay pot baking website dish like Romertopf , the rustic flavors kick up yet another notch.

To retain its health benefits , add turmeric last before removing the pan from the gas. I love to use a clay pot baking dish like Romertopf , for baking things. The clay pot dish helps the rustic flavors to kick up yet another notch.

Arrange tofu in a skillet and cook until golden and crisp, about 3 minutes per side. Remove from the skillet and set aside. Add remaining tablespoon of oil and quickly cook garlic slices and ginger matchsticks until crisp. Wrap tofu in a clean kitchen towel and place in a shallow pie plate. Weight it with something heavy, like a cast iron skillet.

Last, deglaze the pot with broth and coconut milk. Simmer for about 10 minutes, then stir in a squeeze of lime juice and a few tablespoons of Tamari. This is something that sets them apart than other eggplant varieties, in that they can be eaten as crudite or raw in salads. They are really tender and easy to eat. Aside from preparing in curry and spicy basil dishes, they are actually most commonly eaten raw. Simply slice them up and serve them with your favorite dip.

I am having a hard time figuring out the time based on your recipes. I press the pressure cook button on normal mode when your recipe ask for manual since there is no such mode in my model. But I end up cooking for twice the time than your recipes. For example, for this stuffed eggplant recipe, you cooked it on low pressure for 4 mins, mine took 8 mins.