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A Warm Welcome to All My Dear Friends!🌺🌺
Wishing you all a wonderful day filled with happiness and joy. For today’s lunch table, I prepared a special Thai Eggplant Curry to accompany the rice. It’s a little different from the usual recipes, and I’m excited to share it with all of you.
Thai eggplant, known for its medicinal properties, is a nutritious vegetable. By incorporating spices during the preparation, we can enhance its therapeutic benefits even further. Combined with coconut milk, it creates a beautifully balanced dish that is both nutritious and delicious. This curry pairs perfectly with rice or flatbread, making it an ideal choice for any family meal or special occasion. It celebrates the unique flavors of international cuisine while promoting health through wholesome ingredients. Let’s take a closer look at how to prepare this delightful recipe! Stay tuned as I guide you through the process.
Materials Used.
Thai Eggplant 200g.
Curry leaves.
A piece of cinnamon
2 cloves of chopped garlic.
2 Chopped green chilli pods.
A little chopped onion.
1/2 Teaspoon of Garcinia cambogia paste.
Salt to taste.
1/2 Teaspoon of Mustard Seeds.
A pinch of fenugreek.
1/4 Teaspoon of turmeric powder.
2 Tablespoon of coconut oil.
2 Teaspoon of Roasted Chilli Powder.
2 Teaspoon of Roasted curry powder.
1/2 Cup of coconut milk.
The cooking process as follows.
Now, Let’s Start Preparing the Dish! First, take the Thai eggplants and remove the stems. Wash them thoroughly to ensure they are clean and free from any impurities. Then, chop the eggplants into small pieces or slices, as per your preference.
Place a pan on the stove and add three tablespoons of coconut oil. Allow the oil to heat up until it’s warm. Once the oil is hot, add a small amount of mustard seeds, some fenugreek seeds, and the chopped garlic. Sauté the mixture for about a minute until the seeds start to splutter and the garlic releases its aroma.
Next Step to the sautéed mixture, add the chopped onions, green chilies, curry leaves, and a small stick of cinnamon. Stir everything together well to ensure the flavors combine. Continue sautéing until the onions turn a golden-brown color.
Now, add the chopped Thai eggplant pieces to the pan. Along with this, mix in the roasted chili powder, roasted curry powder, turmeric powder, goraka (dried Garcinia Cambogia), and the desired amount of salt. Stir everything well to coat the eggplant evenly with the spices. Allow it to cook for about 2 minutes on medium heat.
Now, pour the coconut milk into the pan with the spiced Thai eggplant. Stir gently to combine, ensuring the eggplant is fully immersed in the creamy coconut milk. Allow the mixture to simmer on medium heat until the Thai eggplant is thoroughly cooked and tender.
This process will let the coconut milk absorb the flavors of the spices, creating a rich and aromatic curry.
The creamy coconut base combined with the subtle bitterness of the Thai eggplant makes this dish a delightful way to enjoy a healthy and flavorful meal. Its unique taste and nutritional benefits make it a must-add recipe to your collection.
Try it out and share your experience! What tweaks did you make to enhance it further? I’d love to hear your thoughts on this delicious dish! thank you. have a nice day.....
