thai eggplant recipe indian

Deep-fry the eggplants with oil in moderate heat until the flesh starts to turn color. Add finely chopped onions and green chillies once the mustard seeds splutter.


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Add in another ½ cup of light coconut milk and ½ cup of water and bring to.

. 12 cup water. Sauté for about 2 minutes. When oil is hot enough add mustard seeds.

In a large non-stick pan or stainless steel pan heat 2 or 3 Tbsp of cooking oil on medium heat. Add in one cup of light coconut milk. When heated add your onion whole dried red chilies fresh green chilies curry leaves and cook for 2-3 minutes.

Add some water and cook the eggplant until it is soft. Stir-fry the green curry paste for a minute or two or until fragrant. Juice of half of a lime.

Add a bunch of fresh basil leaves. Heat oil in a dutch oven or heavy-bottomed pot over medium heat and cook the chicken until the outside is mostly browned and cooked through. Once the eggplant has drained for about fifteen minutes heat some oil in a pan and let it get screamin hot.

Now add a little salt curry leaves and ginger garlic paste. Remove and drain on a kitchen towel. This will caramelize the outside and add a nice flavor to the vegetable.

Take the extra few minutes to make the curry sauce from scratch. Add in the chicken breast or whatever protein you like. Coat the eggplants with eggwhite followed by the potato starch.

Add the green curry paste fish sauce water chestnuts bell pepper. Whenever I go to an Indian restaurant this dish is always on my table. When cooked push it aside and add the chopped garlic onions kaffir lime leaves and chopped birds eye chili.

Heat your wok on high heat and add 2Tbs of canola oil. Next add your fenugreek seeds cumin seeds mustard seeds and fry for another 2-3 minutes. Add the eggplant pieces and toss to coat them in oil.

To this add cubed potato pieces and stir. Stir Fry the minced meat with some oil in a pan. Heat oil in a pressure pan.

Heat a medium wok to medium high heat with a bit of healthy oil canola sunflower whatever you prefer. When they become aromatic add the sauce B. Add the eggplant and let it get brown and blistered.

Ozs can coconut milk well stirred 3 Tbs canola oil 237 milliliters cherry tomatoes halved 1 to 2 Thai green bird chilies or 12 jalapeño cut into long strips optional 8 servings Steamed jasmine rice for serving 710 milliliters eggplant slices cut into 12-inch half- moons 237 milliliters fresh or frozen. Mix the salt and vinegar with the eggplant and let it sits for 15 minutes. Add a little amount of water turn the heat down to low-medium cover and let the.

Return the eggplant to the pan. Sauté till the onions turn translucent. This dish uses my Green Curry Sauce recipe.

This easy eggplant curry has a soft luscious texture that works well as a dip for. Drain and dry thoroughly with a kitchen towel. Add the onion garlic ginger chilis and stir-fry for a minute then add the eggplant and stir-fry for another 1-2 minutes.


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