VAHREHVAH EGGPLANT RECIPES
EGGPLANT TOMATO CURRY,EGGPLANT,BRINJAL | VAHREHVAH
Eggplant Tomato curry is a delicious mix of eggplants cooked in a yummy tomato and fresh spices.
Provided by Vahchef
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 2
Steps:
- Deep-fry eggplant pieces and keep aside. In a pan add oil, dry red chilies, mustard seeds, cumin seeds, chopped onion, curry leaves, chopped green chili, ginger garlic paste (optional), turmeric powder, mix well and saute for 2 minutes. Then add chopped tomatoes mix well, after that add coriander powder, chili powder mix well, cover it with lid and cook for 5 minutes on slow flame. In a pan dry roast peanuts, sesame seeds, grind into a mixture and keep aside. (Optional: Oil can be added to speed up the roasting process) Once the tomatoes are cooked, add eggplant and mix it, cover it with lid and cook for 3-4 minutes. Then sprinkle the powder of peanuts and sesame seeds mix well and switch off the flame. Cover it and rest for 2-3 minutes. Lastly garnish it with chopped coriander leaves. Serve hot with rice or chapatti.
Nutrition Facts : Calories 51.4, FatContent 0.2, ProteinContent 3.4, CholesterolContent 0, SodiumContent 25
MAHARASHTRIAN STUFFED EGGPLANT | VAHREHVAH
How to makeMaharashtrian stuffed eggplant?How to cookMaharashtrian stuffed eggplant?Learn the recipeMaharashtrian stuffed eggplantby vahchef.For all recipes visit vahrehvah.com
Provided by Vahchef
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 2 persons
Steps:
- make 2 slits in eggplants,finely chopp onions.mix onions,coconut,coriander powder,garam masala,turmeric powder,red chilli powder,amchur ,sesame seeds,salt,garlic paste amp; jaggery very well.use half of this masala to stuff eggplants.Heat oil in pan,add mustard seeds,cumin seeds amp; hing.add leftover stuffing masala.cover it amp; cook on medium flame till onions become soft,now arrange stuffed eggplants in pan,cover the pan amp; cook on medium low flame for 5 minutes.after 5 minutes turn eggplants,cover it amp; cook on medium low for 5 minutes.turn eggplants amp; add hot water ,cover amp; cook for 5 mins on medium heat.after 5 mins turn eggplants again,cover amp; cook for 5 mins.after 5 mins,turn eggplants again amp; if you dont want gravy,then remove cover amp; cook on low medium heat till it becomes dry.those who want gravy( consistancy as per your choice) dont cover completely amp; cook till you reach your choice of consistancy of gravy amp; till eggplants are completely cooked.garnisg with cilanthro
Nutrition Facts : Calories 0, FatContent 0, ProteinContent 0, CholesterolContent 0, SodiumContent 0
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EGGPLANT-POTATO CURRY, EGGPLANT AND POTATO CURRY | VAHREHVAH
Potato brinjal curry is a mixed curry recipe and easy to make. It is a Gujarati recipe in Gujarat called Ringan Batata nu shaak.
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Kids favorite baked brinjal or eggplant pizza is a mouthwatering snack.
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- Cut the eggplant sliced into 1-inch roundels and put it into the salt water. After removing from the water let them sit on the paper towel for 5 minutes press down on the eggplant slices with a towel to squeeze out some of the water and keep it aside. In a plate add olive oil, vinegar, crushed pepper, salt, mix it well. Marinate the eggplant with the mixture on both sides. In another plate add all purpose flour, salt, pepper powder, mix it and coat the eggplant with flour. Place the eggplant on the grill and cook until brown, the slices should be browned between the grill marks when ready to turn, cook it for another side for 2 minutes. For topping In a bowl add chopped onions, chopped sweet corns, red and green bell pepper, finely chopped garlic, crushed pepper, oregano, thyme, rosemary, a pinch of salt, tomato ketchup, mozzarella cheese, mix it well. Arrange the eggplant on the baking tray and top it with the prepared mixture, cheese cubes. Then bake it for 5 minutes at 220 degrees. Serve hot.
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- Heat oil in a pan and add garlic, green chillies, tamarind, eggplant, curry leaves, coriander leaves, salt and saute it, later cook for 5 minutes. Keep aside and transfer into blender to make coarse paste. Heat oil in another pan and add mustard seeds, cumin seeds, red chillies, chana dal, urad dal, turmeric powder, eggplant mixture paste and saute it. To it add little water, cooked rice and saute it for 2 minutes. Now the eggplant rice is ready to serve.
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