Vegan Recipe - Delicious Recipe with Garden Eggplant | Ecency

Friends, Happy Monday everyone.

Today was a good day, the weather was very nice and enjoyable. But in the last few days, two unexpected accidents have caused us great pain. A few died unexpectedly, which was really unexpected. We want everyone to be safe and healthy.

Today I will share one more delicious recipe and that is eggplant recipe collected from my garden. To be honest, beans and brinjal have been doing very well in my garden this time, which is why I have tried to make many new recipes with them. See when we have lots of vegetables, we try to find variety rather than eating the same recipes.

But brinjal is one of my favorite vegetables, so I first planted brinjal seedlings at home. The plants are still very strong, I hope to have a chance to eat a lot of eggplant in a few more days. In fact, there is a great interest in eating any vegetable from one's garden.

Today I tried a different flavor of vegetables with potatoes and tomatoes along with fresh eggplant from the garden. Very good tomatoes are available at this time, so we add tomatoes to every vegetable. Today's vegetable of eggplant was great to eat, hope you like it.

Recipe Ingredients-

Eggplant 300 grams
Potatoes 100 grams
Tomatoes 100 grams
2 onions
6 raw chilies
Coriander leaves 5 grams
Salt 1 teaspoon
Chilli powder 1 teaspoon
Turmeric powder 1 teaspoon
Cumin powder 1 teaspoon
Coriander powder 1 teaspoon
Ginger garlic paste 1 teaspoon
Oil 2 teaspoon
Water as required.

Recipe Preparation Phase-

First, I put a pan on the stove and put oil in it, when the oil is hot, fry the chopped onion and then add the tomato slices.

Then I add eggplant slices which are cut into a little bigger size, add potato slices and then cover with a lid for some time.

Then remove the lid and add salt, turmeric, chilli, coriander, cumin powder and ginger garlic paste and mix all the ingredients.

Then add enough water and cook for some time and cover again with a lid.

Then I removed the lid and added raw chillies, then chopped coriander leaves. When the broth thickens, check it and take it out for serving.

Check out the before view of the environment when I took it to a plate after cooking. The broth looked a bit runny but tasted rich, which was what it said after eating.

In fact, I almost always cook eggplant because it is my favorite vegetable and everyone in the family likes it. But I always try to keep exceptions in cooking.

All are my original photographs.

Thanks all.

@semarekha

I am a determined girl, I want to take myself to great heights. I know the challenge is tough, but I still want to go ahead and test my abilities. I don't want to lose before I lose, but I want to win through struggle. I love to write, I love to express my imagination.