How To Cook Indian Eggplant Curry
Stir in the tamarind water and arrange the eggplants nicely in the sauce.
How to cook indian eggplant curry. Remove each eggplant from the water and spoon the prepared mixture into it and set aside. If you re serving the dish over rice prepare the rice while the eggplant is roasting. Cook and stir.
Add the onions and salt and continue to saute until the onions start to brown about another 10 minutes. Bake 20 to 30 minutes in the preheated oven until tender. Making eggplant curry rinse the eggplants well and slit them lengthwise to make 4 parts keeping the stem intact.
While the eggplant is roasting begin. Cook off the ginger and garlic your house will smell even more incredible. Slice the tops off the eggplants then slice them in half lengthwise.
I steamed one cup of dry brown. Immediately keep them immersed in a bowl of lightly salted water. Add the spices your neighbours will catch a waft and start salivating.
Then tomato and water mix it up into a very intensely flavoured. Cut each half once more lengthwise. Step 3 heat oil in a medium saucepan over medium heat.
Advertisement step 2 place eggplant on a medium baking sheet. Bake for 25 minutes stirring halfway through. Give another good stir and if possible let some of that flavorful liquid get inside the eggplant opening them up with two forks.