Aubergine Curry Recipe


  •     vazhuthanaga pal curry
  • 6 Tbsp. tamarind pulp
  • 2 x aubergines cut into 2 1/2cm cubes
  • 4 Tbsp. vegetable oil
  • 1 pch fennel seeds
  •     Large healthy pinch fenugreek seeds
  • 2 x onions finely minced
  • 2 x green chillies finely minced
  • 25 x mm cube fresh ginger finely sliced
  • 1 x few curry leaves plus extra to garnish
  • 1 tsp turmeric pwdr
  • 1 tsp chilli pwdr
  • 3 x tomatoes finely minced
  • 150 ml coconut lowfat milk fresh or possibly canned


In A Small Saucepan Soak The Tanrannd Pulp In 200ml Of Warm Water For About 10 Min Then Sieve Into A Bowl. Fry The Aubergine Till Slightly Brown. Drain And Pat Dry With Kitchen…

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