MANGO BRINJAL CURRY

Mango Brinjal Curry is yet another yummy and tangy variation made with Brinjal. Brinjal or Aubergine is cooked in various ways and is a very versatile vegetable. It blends well with other veggies and spices giving excellent aroma and savor to the dish. This is a very simple and easy to prepare dish made with a mix of brinjal and raw mangoes cooked together with spices and finally added with little cashew nut powder which gives a creamy and silky consistency to the curry and richness in taste.

    Recipe: Mango Brinjal Curry

Ingredients

1. Oil                         -        2 tsp


2. Onions                 -        1 no


3. Salt                   -        to taste


4. Ginger garlic paste   -        ¼ tsp


5. Turmeric pd            -        ¼ tsp


6. Eggplant, pieces       -        1 cup


7. Coriander pd           -        ¼ tsp


8. Red Chilli pd          -        ½ tsp


9. Raw Mango, chopped     -        ¼ cup


10. Water                 -        ¼ cup


11. Cashew nut pd         -        1 tsp


12. Coriander leaves       -        1 tsp

Directions:

1. Heat little oil in a pan, add chopped onions, little salt and sauté.


2. Add ginger garlic paste, turmeric powder and sauté well.


3. Add chopped eggplant and sauté. Add coriander powder, red chilli powder and mix thoroughly.


4. Place a lid over the pan and cook for about 2-3 min over slow flame.


5. Add raw mango pieces and little water. Cook over slow flame with the lid on.


6. Add cashew nut powder, finely chopped coriander leaves and mix well.


7. The mango brinjal curry is ready to serve with roti or phulkas.

Brinjal is also popularly called as eggplant, aubergine or baingan in Hindi. This vegetable is high in nutrition and commonly consumed as a vegetable. This vegetable is native to Nepal, India, Bangladesh, Pakistan and Sri Lanka. The vegetable is fleshy and has meaty texture. The vegetable is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed.

The vegetable flesh is smooth; as related to the tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible, so peeling is not required. Baingan ka Bharta or Gojju is another popular dish made from brinjal when the vegetable is grilled, mashed and mixed with onions, tomatoes and spices. Cooking of Baigan bharta can be in many variations as per their regions and liking.

It may also be roasted in its skin until charred, so that the pulp can be removed and blended with other ingredients such as lemon, tahini, and garlic, as in the Middle Eastern dish baba ghanoush and the similar Greek dish melitzanosalata. In India, summer is synonymous with the arrival of mangoes and each state or region boasting of with different varieties of mangoes and their traditional delicacies to exhibit.

Mango, green and raw or ripe mangoes have their way into any type of cuisine, originating with various types of sweet and savoury dishes to offer. There are an extensive range of sweet, savory and spicy recipes using mangoes as the core ingredient. Mangoes are rich in antioxidants and add a lot of fiber to your diet. They provide with important vitamins and minerals to the body, preventing way from many dangerous diseases and keeping the body fit and healthy.

This fruit is also rich in vitamin E. Mangoes is good for acidity, digestion and heart problems and also prevents cancer. They are good source of vitamin C and iron which is good for glowing skin. Do discover and refresh yourself by starting off preparing this delicious and easy Brinjal Mango Curry to keep your family and kids in high spirits. I am sure that you all will be enthralled in preparing this exotic and yummy Brinjal recipe and delight your family and friends with joy.

To check out for more of your favourite Brinjal/ Eggplant recipes then you could always click on at:   https://www.vahrehvah.com

Enjoy Cooking!