Recipe of Favorite Aubergine and fenugreek curry

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Before you jump to Aubergine and fenugreek curry recipe, you may want to read this short interesting healthy tips about The Very Best Way to Track Your Food.

When you go on a diet one of the first things that you will learn is that it is important to keep track of what you eat during the day. Keeping your food journal not only helps you see clearly what you are consuming, it helps you see what you are not eating. One example is that, after following your nutrition for a few days you may realize that you are consuming far too many sugars and unhealthy fats and not nearly enough organic nutrients. When you write every thing down youll be able to see which parts of your diet must change as well as have a lot easier time figuring out what kind and how long of a workout you need to do to shrink your waist line and burn the most calories.

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We hope you got benefit from reading it, now lets go back to aubergine and fenugreek curry recipe. To cook aubergine and fenugreek curry you need 16 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to prepare Aubergine and fenugreek curry:

1. Prepare 400 gram of small aubergines.
2. Prepare 2 cups of finely chopped fenugreek leaves.
3. Get 1 cup of finely chopped dil.
4. Get 4 Tablespoon of oil.
5. Use 1/2 teaspoon of mustard seeds.
6. You need 1/2 teaspoon of cumin seeds.
7. Take 1 teaspoon of carom seeds.
8. Take 1 teaspoon of fennel seeds.
9. Take 1/2 cup of chopped onion.
10. Take 2 tablespoon of fresh green garlic finely chopped.
11. You need 1 tablespoon of ginger paste.
12. You need 1/2 cup of chopped tomatoes.
13. Prepare 2 tablespoon of red chilli powder.
14. Prepare 1/2 teaspoon of turmeric powder.
15. Prepare 2 tablespoon of coriander powder.
16. Take to taste of Salt.

Steps to make Aubergine and fenugreek curry:

1. Wash aubergines and slice thinly. In a pan add 3 tablespoon oil on medium heat. Shallow fry the aubergine slices until browned from both the sides.Once done remove and set aside..
2. In the same pan add 1 tablespoon of oil and add mustard seeds, cumin seeds, fennel seeds and carmon seeds. Once it starts crackling add onion, garlic and ginger and fry until they turn slightly brown in colour. Add in the tomatoes and cook for further couple of minutes..
3. Add chilli powder, coriander powder, turmeric powder and salt. Mix well and cook for a minute. Add methi and fennel leaves and cook for 3-4 minutes. Finally add the aubergine slices and mix well. Cook for 2 minutes. Transfer in a serving dish and enjoy with naan or roti..
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