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Eggplant curry/ Vangi Bhaaji/ Brinjal curry
Eggplant curry/ Vangi Bhaaji/ Brinjal curry

Before you jump to Eggplant curry/ Vangi Bhaaji/ Brinjal curry recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.

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Be aware that fish is more or less the healthiest food you can include in your diet. You already know this as, by now, you’ve in all likelihood been taught to consume fish at least two times each week. This is particularly true if there are some issues with your heart or if your heart is in not too good a shape. Be aware that fish contains lots of Omega 3’s which work to process cholesterol and turn it into healthy energy. Try consuming fish in at least two meals each week.

There are dozens (if not more) of foods that are great for your body. The truth is that each of the foods that we’ve talked about here can help your body in many ways. They are essentially great, however, for improving your heart health. Try introducing these heart-healthy foods into your diet every day. Your heart will be grateful for it!

We hope you got insight from reading it, now let’s go back to eggplant curry/ vangi bhaaji/ brinjal curry recipe. You can have eggplant curry/ vangi bhaaji/ brinjal curry using 11 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Eggplant curry/ Vangi Bhaaji/ Brinjal curry:
  1. Provide 300 grms - Brinjal/Vangi Cut into Cubes
  2. Take 1 Small Onion (finely chopped)
  3. You need 1 Medium Tomato (finely chopped)
  4. Get 2 tbsp Coriander Leaves
  5. Get 2 tbsp Roasted Groundnut Powder/Peanut powder (optional)
  6. Take 2 tbsp Red Chilli Powder
  7. Take 1/2 tsp Turmeric Powder
  8. Get 1 tsp Coriander Powder
  9. Take 1/2 tsp Garam Masala
  10. You need 1 tsp Salt
  11. You need 1/2 cup water
Instructions to make Eggplant curry/ Vangi Bhaaji/ Brinjal curry:
  1. In a large bowl, add all the above ingredients other than Oil and water.
  2. Mix it well evenly, to coat the eggplant/brinjal with masala or ingredients.
  3. Heat up the oil in a pan, once oil is hot add in all mixed content of the blow to pan and close the lid, cook for about 2 minutes.
  4. Check the eggplant/brinjal, if it is half cooked, now add water and cook for about 2-3 minutes on low flame.
  5. Eggplant curry is ready to serve as sides with rice or Chapatti.
  6. Tip: Do not add peanuts powder/groundnuts powder if you are ALLERGIC.

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