About:

This plantain Eggplant Curry with Coconut Milk is a mild curry as the spiciness of green chillies is toned down by creamy, sweet coconut milk. They melt in mouth, soft fleshed, stir fried Eggplant pieces, with crunchy bite of plantain pieces graciously embraced all the spices with flavour of fenugreek leaves and the addition of coconut milk just added that ‘oomph’ factor to this curry.

Health benefits:

Plantains look similar to bananas, but they are vegetables instead of fruits and should be cooked to eat them. Plantains produce sufficient amounts of vitamin A, which are essential for eye health as well as normal growth. A diet lacking in vitamin A can result in difficulty seeing in the dark, dry eyes, eye infection and unhealthy skin. Adding cooked plantains to your diet is one way to increase your intake of this important vitamin.

Fenugreek leaves are strongly aromatic and flavorful. They are rich in vitamins such as thiamin, folic acid, riboflavin, niacin, vitamins A, B6, and C, and are a storehouse of minerals such as copper, potassium, calcium, iron, selenium, zinc, manganese, and magnesium. Fenugreek leaves are a rich source of vitamin K as well.

Yields-2-3 servings
Preparation time-10 minutes
Cooking time-25-30 minutes

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