Spicy Eggplant Recipe Thai
I added 1 chicken breast to recipe. I know by now you know that I am a HUGE curry fan but wow oh wow, this particular curry really knocked my socks off! It's really hard to convey just how delicious this is in words alone! The texture and flavors meld into something perfectly balanced and perfectly crave-able! I cannot wait to hear what you think, too.
Eggplant Curry is one of my favorite vegan dinners to make at home. Spicy coconut curry with eggplant, chickpeas, and lots of flavorful spices make this meal a year-round staple. Press the manual or pressure cooker mode and adjust the time to 4 minutes on low pressure. I used small eggplants, if your eggplants are bigger you may want to increase another minute or two of cooking time.
It won't be muvva vankaya curry, of course, but it will still taste amazing. Use ½ cup of tomato puree instead of fresh tomatoes. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. © Copyright 2022 Meredith Corporation. If it doesn't appear after 10 minutes, try refreshing the page. Goda masala - This is a special spice blend from Maharashtrian cuisine.
I love food and sri lankan eggplant curry with coconut milk enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons. Wash and trim extra stem from the baby eggplants leaving about half an inch of the stem. Make 2 vertical cross slits going almost the end. Preheat oven to roast setting 325 degree Fahrenheit. Lightly spray cooking oil on baking dish.
Step 1- Dry roast quarter cup of peanuts and two teaspoons of sesame seeds separately. Take a small frypan and set it on medium heat. Add the peanuts and stir them with a spoon until they turn golden. After about a minute, remove them from the heat and onto a plate. Repeat this step with the sesame seeds, cumin seeds, and coconut, taking care to roast them one by one and not all together.
When they splutter add hing and the stuffed eggplants to the oil. Garnish with fresh cilantro leaves and serve with plain white rice and lehsuni daal (garlic-flavored yellow lentils) if desired. Thank you for your delicious recipe. We live on the Sunshine Coast in Queensland Australia.
Rinse the eggplants well and slit them lengthwise to make 4 parts keeping the stem intact. Saute for about 3 minutes until the color of the skin changes. There is another version known as Bharli vangi from Maharashtrian cuisine which is another amazing delicious curry. The Spruce Eats is part of the Dotdash Meredith publishing family.
It can be made gluten free by skipping the asafoetida. It can also be easily doubled or tripled and is perfect for a large family gathering. If needed adjust the consistency of the gravy by cooking for couple of minutes in the saute mode. Carefully stuff the eggplants with masala paste and set a side.