Weight Watcher Eggplant Recipe

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.

Let the instant pot work it’s magic in cooking it. Place a large, nonstick skillet over medium-high heat. Add ¼ cup oil to lightly coat the bottom of the skillet. Add the eggplant in a single layer and pan-fry for 3 minutes, until golden brown.

You can use ½ cup of tomato puree instead of fresh tomatoes. If you like, add more water to make a thinner gravy for the curry. You can make the same recipe with globe eggplant as well.

I love food and 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.

Light coconut milk would give less sweetness to the recipe and wouldn't balance out the mustard. Preferably just use regular coconut milk, which is a better fit for this recipe. And I believe the mustard is the culprit. Powdered raw mustard is more along the lines of a similar Bengali recipe, and that uses curd/yoghurt instead of coconut milk. Here, I would suggest either using oil-fried mustard, or reducing click here the amount by half or more. I loved it so, I've made it numerous times over the years.

You can find eggplant in the grocery store or at farmers' markets. This vegetable does not store very long and it is best to plan to use them quickly. This is an extraordinarily flavorful dish, with spices like turmeric, mustard, coriander and cumin flavoring a creamy coconut sauce. Floating in that sauce are tender, juicy bits of perfectly cooked eggplant. In a pan dry roast coconut, peanuts, sesame seeds and poppy seeds . Roast for 5-6 minutes till you get a nice aroma.

Hello, I am Pavani, the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.More about me... I'm a big time eggplant love and am always looking for new eggplant recipes.

The second is that you have to lightly fry your curry paste in order to reveal its true potential. Only then will you have a curry worth eating. Instead of potatoes, you can also add carrots, chayote, or any other root vegetables to the curry. If you want to save time, you can use one cup pre-fried onions too, easily available in any Indian or Pakistani grocery. Kashmiri chilli powder - I like to use Kashmiri chilli in my curries as it is milder than regular chilli.