Spicy Indian Brinjal Yogurt Curry Recipes
EXOTIC BRINJAL (SPICY EGGPLANT)
It's simply yummy - this is an exotic Indian recipe. I am sure you'll love it.
Provided by meenal
Categories Side Dish Vegetables Eggplant
Time 55m
Yield 6
Number Of Ingredients 18
Steps:
- Heat the 2 tablespoons oil over medium-high heat in a large skillet, and fry eggplant pieces until golden, about 5 minutes. Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel.
- Heat the 6 tablespoons oil in the same skillet over medium heat. Stir in the cumin, fenugreek, kalonji, and sesame seeds, and cook until the cumin turns golden, about 2 minutes. Reduce the heat; stir in the ginger and garlic, and cook for a few seconds. Stir in the onions and green chile pepper, and continue to cook and stir until the onion is golden, about 10 minutes.
- Stir the tomato puree, chili powder, coriander, turmeric, and salt into the onions. Cook and stir over medium heat for 2 minutes, or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with cilantro leaves.
Nutrition Facts : Calories 266.8 calories, Carbohydrate 15.8 g, Fat 22.8 g, Fiber 4.6 g, Protein 2.9 g, SaturatedFat 6.5 g, Sodium 344 mg, Sugar 8.7 g
SPICY INDIAN CHICKEN CURRY YUMMY
This chicken curry recipe is totally diner style. The chicken thighs make it very soft and melt in your mouth! It's so easy to make too. Serve with rice, puri, naan or chappathi.
Provided by JRapuriS
Categories World Cuisine Recipes Asian Indian
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 10.8 g, Cholesterol 41.6 mg, Fat 16 g, Fiber 4.4 g, Protein 13.3 g, SaturatedFat 3.1 g, Sodium 300.3 mg, Sugar 1.9 g
SPICY INDIAN BRINJAL YOGURT CURRY
This is a beautiful recipe by Anjali Vellody from the Food column of the Weekend magazine. I hope you enjoy it!
Provided by Charishma_Ramchanda
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rub salt, red chilli and turmeric powders into the brinjals.
- Heat oil in a small wok.
- Once its hot, shallow fry the brinjals until brown in colour.
- Drain on clean paper towels.
- Add salt and sugar to the yogurt in a bowl.
- Mix well and keep aside.
- Heat ghee in a wok.
- Stir in the fried brinjals.
- Mix in the yogurt.
- Cook on low flame for 10 minutes.
- Add cumin powder just before removing it from flame{off the stove}.
- Garnish with corriander leaves and serve hot with rotis.
- Enjoy!
Nutrition Facts : Calories 140.9, Fat 10.6, SaturatedFat 6.1, Cholesterol 25.9, Sodium 65.7, Carbohydrate 8, Fiber 0.6, Sugar 6.2, Protein 4.7
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