Leave a Reply
Want to join the discussion?Feel free to contribute!
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
|
Ingredients
|
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.
Social media: https://www.facebook.com/subbucooks/
https://www.instagram.com/subbucooks/
http://www.youtube.com/c/subbucooks
Subhadra is born & raised in India currently living in Texas. She is very passionate about cooking and Photography. Her main motto is to provide tasty, healthy and easy recipes so that others can prepare a delicious meal for their families. Even though she is busy with her day job she tries to keep up with her blog and YouTube channel. She is a big foodie and loves to create new recipes. Subhadra has received lot of praise and compliments on social media for her recipes, especially Instant Pot recipes. All her recipes are Vegetarian and Vegan friendly.
This website uses cookies to give you the best user experience, for analytics and to show you offers tailored to your interests on our site and third party sites. We may share your information with advertising and analytics partners. (You can disable cookies through your browser but this will limit the functions of the site).
AGREEPRIVACY ON OUR WEBSITE
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.