Steps to Make Homemade Eggplant In Mustard Gravy
Hey everyone, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Recipe of Ultimate Eggplant In Mustard Gravy. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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Nutritious cooking is often difficult since most people do not want to spend time planning and preparing meals that our families will not eat. At the exact same timewe need our own families to be healthy so we feel pressured to master improved and new ways of cooking well balanced meals to our family to enjoy (and regrettably in certain situations scorn).
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Many things affect the quality of taste from Eggplant In Mustard Gravy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggplant In Mustard Gravy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Eggplant In Mustard Gravy is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Eggplant In Mustard Gravy estimated approx 25 minutes.
To begin with this recipe, we must first prepare a few components. You can have Eggplant In Mustard Gravy using 11 ingredients and 10 steps. Here is how you cook that.
#spiceweek6 #mustard #post2 This is the authentic eggplant recipe from Bihar, in which Eggplants or baingan cooked in tangy and spicy mustard tomato gravy.
Ingredients and spices that need to be Take to make Eggplant In Mustard Gravy:
- 3-4 Eggplant (long and thin)
- 1 Big Potato
- 2 tbsp Mustard seeds
- 1 whole Garlic pod
- 2 Tomato
- 1 tsp Turmeric powder
- 1 tsp Red Chilli powder
- 1/2 tsp Fenugreek seeds
- 3 tbsp Mustard oil
- As per taste Salt
- 1 tbsp finely chopped Coriander leaves
Steps to make to make Eggplant In Mustard Gravy
- Grind garlic and mustard seeds with water to make a fine paste.
- Cut eggplant in four pieces but leave from the top.
- Heat mustard oil in a wok and put fenugreek seeds.
- When it crackle add grounded mustard garlic paste.
- Add turmeric and chili powder and mix well.
- Add chopped tomatoes and salt and cook on high flame till oil starts separate.
- Add eggplant and potato pieces.
- Add some water and cook on medium heat till eggplant and potatoes become soft.
- Add chopped coriander leaves and switch off the flame.
- Serve it without breaking eggplants.
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