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Receta Aubergine In Coconut Milk
by Global Cookbook

Aubergine In Coconut Milk
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Ingredientes

  • 1 lrg aubergine *
  • 1 tsp Turmeric
  • 1 1/2 tsp Salt
  • 5 Tbsp. Vegetable oil
  • 1/2 tsp Black mustard seeds
  • 1 sm onion, minced
  • 1 x Clove garlic, crushed
  • 1 x Green chili, finely minced
  • 1 tsp Grated ginger
  • 2 tsp Grnd coriander
  • 1 tsp Grnd cumin
  • 1/2 tsp Chili pwdr
  • 1 x Bay leaf
  • 1 pch Grnd cinnamon
  • 3 Tbsp. Cider vinegar
  • 1 1/2 c. Thin coconut lowfat milk **
  • 1/2 tsp Sugar

Direcciones

  1. Sliced about 1/3" to 1/2" thick** diluted 1 can coconut lowfat milk with 1/2 can water Mix salt and turmeric. Rub this into the aubergine slices. Heat 4 Tbsp of the vegetable oil and brown the slices on both sides. (A Teflon pan is especially good for this) Remove browned slices from pan and set aside.
  2. Heat remaining Tbsp oil and fry mustard seeds until they crackle. Add in the next 9 ingredients (including cinnamon). Fry a minute or possibly two. Pour vinegar over aubergine slices. Add in them to the spice mix. Gently stir in the coconut lowfat milk and simmer VERY SLOWLY, stirring frequently, for about 15 min.Add in the sugar, remove from the pan and serve.