Aubergine is widely used in cooking; the common name of this vegetable is eggplant in North America, Australia and New Zealand; in British English, it is aubergine; and in South Asia and South Africa, brinjal.
The curry recipe of, fiber rich, aubergine:
- Sauté finely sliced pieces of a medium onion in adequate quantity of warm, any mild- flavour vegetable oil (I had reused the oil used to fry chicken pieces for flavour); smidgen the mixture with salt – according to preference of taste,
- Add tiny sliced pieces of aubergines – 250 gm ( I had used very small aubergines with purple and green skins), fry the aubergine pieces along with onion slices,
- Combine the fried mixture with: finely sliced pieces of 4 medium tomatoes, ¼ tsp. of turmeric powder, finely sliced pieces of a handful of curry leaves, and finely sliced pieces of a hyderabadi green chilli for mild-pungent flavour (these chillies are about palm length and slender, they have mild but distinctive pungent flavour) or you can opt to add any other chilli of your preference,
- Blend the melted mixture with: a glassful of chicken stock (I prepare chicken stock by boiling pieces of chicken meat in water, with a smidgen of salt in it – when the chicken pieces are cooked, separate the liquid i.e. stock from the chicken meat), and a handful of boiled, boneless, small chicken pieces,
- When the mixture turns very thick in consistency, mix the blend with ½ liter of buttermilk, simmer the combination for about 5 minutes in low heat.
Serving size – Approximately 5
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I am Sylvia Miranda, the author of the blog masalahealth.com: A blog of innovative and healthy food recipes written in an unorthodox format. I am a recipe developer. I have an inherent ability to create recipes with new flavours using natural ingredients — I create both vegetarian and non-vegetarian recipes, for this I usually use less number of ingredients to keep the recipe simple and easy, which are certainly tasty and are beneficial to health in general. Each recipe is written according to my awareness of the recipe when I create it, in a writing skill which is very easy for the reader to comprehend.
This rich and flavourful buttermilk curry is prepared in rice bran oil -— rice bran oil is less viscous (sticky) thus adding a little less quantity of this oil than we would normally prefer for a recipe would be just right; and I have used two very flavoursome vegetables to enrich this curry.
Fact: As buttermilk is made using live, active cultures of healthy bacteria, it contains probiotics; probiotics help limit the amount of unhealthy types of bacteria in our digestive tract.