What is the eggplant?

Kari eggplant is a sauce preparation of eggplant or brinjals combined with other ingredients. Very popular food in India is often served as a side of rice or other foods that like Chapathis and Parathas, which are types of flat breads. Chefs also serve this meal with DOSA, IDDIYAPAM and Appam, which are different types of flour products. Known as Kathirikka in Tamil, vangi in Marathi and baingan in Hindi, home chefs combine eggplant with other ingredients such as carrots, green peas and Kaliflower to create different types of chur. The most typical are purple, green and white. Chefs choose their eggplant quite carefully - it is best to destroy those with small holes on the surface or those that are no longer solid. While some chefs prefer to chop the eggplant into small pieces, others keep them all with a little bit with a little bit intact and cut the meat partly. The main ingredients used toThe eggplants are onions, tomatoes, tamarind juice and coconut milk. Some of the spices used by the chefs are turmeric, coriander and caraway powder. The coriander and curry leaves are good ornaments. Some preparation variations include the use of yogurt instead of coconut milk.

4 Then they can add fenugreek seeds to the mixture. Once the seeds are slightly fried, it goes to the chopped onion. The onion is roasted until slightly translucent, and the sliced ​​tomatoes connect to the mix. At this stage, pills are added to the land and fry for a while. The chef then adds water, tamarind juice and coconut milk and allows the mixture to boil.

As soon as the rkonzistenance jumps with every point of boiling and cook until the eggplant is deposited and resembles the sauces in consistency. Decorative sprinkled to the top of the guests from the turk of eggplant and served hot. Some recipes require other ingredients such as sesame seeds or roast peanuts; DoPour the grated coconut to form a thick paste, replacing coconut milk. Chefs can also add a pinch of Masaly Garam or sprinkle small chickpeas flour on curry and rest it to make it a little different.