File:Aubergine & Potato curry (506336160).jpg
Original file (3,072 × 2,304 pixels, file size: 2.78 MB, MIME type: image/jpeg)
Captions
Summary
editDescriptionAubergine & Potato curry (506336160).jpg |
This is a spicy coconut, peanut & sesame seed based curry. (Halve the quantities for 4 servings) Ingredients Eggplant (aubergine)=============2 (long & purple) Potato=========================2 medium size Tamarind paste==================1 tsp Jaggery (raw sugar)===============1 tsp Vegetable oil====================4 tbsp Grind in a mill (grind the peanuts separately) Peanuts (roasted)================3/4 teacup full Sesame seeds (roasted)==========1/4 teacup full Red Chilli powder (hot)============1 tsp Garam masala (curry powder)=======2 tsp Cumin seeds (roasted)============1 tsp Corriander seeds (roasted)=========1 tbsp Puree in a blender Grated Fresh Coconut=============1/4th Tomato========================1 Onion=========================1/2 Green Chilies===================4 Corriander leaves================5 gm Other ingredients Finely chopped ginger=============1" Crushed & chopped garlic==========2 cloves Brown mustard seeds=============1tsp Curry leaves=====================1 sprig ☺♥ All these ingredients are available at any Indian store (some supermarkets e.g. Tescos also stock ingredients for Indian cooking now) Method 1. Wash the eggplant and chop into cubes (remove the stalk, cut lengthwise and chop) 2. Soak the chopped eggplant in salty water (add a few pinches of salt to the water) 3. Peel the potato and cut into cubes. 4. Roast the peanuts until they are dry and the skin comes off easily. Remove the skin. 5. Grind the peanuts to a powder in a mill 6. Roast the Cumin & corriander seeds. 7. Roast the sesame seeds until slightly brown. 8. Grind the cumin, corriander and sesame seeds to a fine powder in a mill 9. Grate the coconut, chop the tomato, chilies & corriander leaves and puree in a blender (add a little water) 10. Heat 4 table spoons of vegetable oil (olive / sunflower etc.) in a thick bottomed vessel. When the oil is hot, add the mustard seeds and let them crackle. Add the curry leaves and ginger and fry while stirring for 10 seconds. 11. Add the pureed mix and fry for 15 minutes on medium heat while stirring. 12. Add the powder from the mill and mix. 12. Add the cubed potato + 1 litre of water and cook until the potatoes are half done. 13. Drain the water that the chopped eggplant was soaked in and add it to the vessel. add some water if required. 14. Add the tamarind paste and jaggery. 15. Cover and cook until the potatoes are soft & the eggplant is done. 16. Serve with hot chapati or rice. |
Date | |
Source | Aubergine & Potato curry |
Author | rovingI |
Licensing
edit- You are free:
- to share – to copy, distribute and transmit the work
- to remix – to adapt the work
- Under the following conditions:
- attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
This image was originally posted to Flickr by rovingI at https://flickr.com/photos/70522326@N00/506336160 (archive). It was reviewed on 26 February 2020 by FlickreviewR 2 and was confirmed to be licensed under the terms of the cc-by-2.0. |
26 February 2020
File history
Click on a date/time to view the file as it appeared at that time.
Date/Time | Thumbnail | Dimensions | User | Comment | |
---|---|---|---|---|---|
current | 13:34, 26 February 2020 | 3,072 × 2,304 (2.78 MB) | Netha Hussain (talk | contribs) | Transferred from Flickr via #flickr2commons |
You cannot overwrite this file.
File usage on Commons
There are no pages that use this file.
Metadata
This file contains additional information such as Exif metadata which may have been added by the digital camera, scanner, or software program used to create or digitize it. If the file has been modified from its original state, some details such as the timestamp may not fully reflect those of the original file. The timestamp is only as accurate as the clock in the camera, and it may be completely wrong.
Camera manufacturer | SONY |
---|---|
Camera model | DSC-P150 |
Exposure time | 1/8 sec (0.125) |
F-number | f/2.8 |
ISO speed rating | 160 |
Date and time of data generation | 19:36, 20 May 2007 |
Lens focal length | 7.9 mm |
Orientation | Normal |
Horizontal resolution | 72 dpi |
Vertical resolution | 72 dpi |
File change date and time | 19:36, 20 May 2007 |
Y and C positioning | Co-sited |
Exposure Program | Portrait mode (for closeup photos with the background out of focus) |
Exif version | 2.2 |
Date and time of digitizing | 19:36, 20 May 2007 |
Meaning of each component |
|
Image compression mode | 8 |
APEX exposure bias | 0 |
Maximum land aperture | 3 APEX (f/2.83) |
Metering mode | Pattern |
Light source | Cloudy weather |
Flash | Flash did not fire, compulsory flash suppression |
Supported Flashpix version | 1 |
Color space | sRGB |
File source | Digital still camera |
Scene type | A directly photographed image |
Custom image processing | Normal process |
Exposure mode | Auto exposure |
White balance | Manual white balance |
Scene capture type | Portrait |
Contrast | Normal |
Saturation | Normal |
Sharpness | Normal |