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By :Subhadra Burugula |
Course | Side Dish |
Cuisine | Indian |
Difficulty | Easy |
Browse Category | Side Dishes, Vegan & Vegetarian |
Duration | 15-30 min |
Diet | Dairy Free, Diabetes, Gluten Free, Keto, Low Carb, Low Fat, Plant-Based, Vegan, Vegetarian |
Cooking Technique | Pressure Cook, Sauté |
Main Ingredient | Eggplant |
Prep Time | 5 minutes |
Cook Time | 15 minutes |
Servings |
4 servings
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Ingredients
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If you cut the eggplant beforehand, then place them in water to prevent discoloration.
If you don’t have coriander powder, skip it and add extra curry powder.
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My husband loves Indian curries! Thankfully, we had all the spices and everything else that was needed! I just about doubled the recipe, And it came out delicious. I also used chicken stock instead of water.
Turned out delicious. I followed the original comment’s advice and used chicken stock. I also add in a zucchini since I had extra. Turned out amazing. I did have to cook it down for an additional 10 minutes or so, but it was delicious. Even better the next day.
Added in potatoes and peeled the eggplant. Very easy and very tasty.
I was worried about making this dish. I never liked egg plant. Well I am glad I tried this recipe. It turned out great. The taste was wonderful. I substituted 3 tsp of Sriracha Sauce instead of the chili powder. I also added two cubed potatoes.
I am on the Forks over Knives diet, and we do not use any oil. Can I just saute the veggies in water, which is what I do in other recipes?
‘xmn