Preparing Indian Eggplant and Potato Curry safely

It is crucial to prepare meals safely to assist stop dangerous bacteria from spreading and rising. You can take some steps to assist shield your self and your family from the unfold of harmful micro organism.
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Wash your fingers

Your arms can easily unfold bacteria across the kitchen and onto food. It's essential to always wash your fingers totally with cleaning soap and heat water:

before starting to put together food
after touching uncooked food comparable to meat, poultry and vegetables
after going to the bathroom
after touching the bin
after touching pets

Do not forget to dry your palms completely as nicely, because wet hands spread bacteria extra easily.
Keep worktops clean

Earlier than you start getting ready food, it’s important worktops, kitchen utensils and chopping boards are clear. If they’ve been touched by uncooked meat, poultry, eggs or vegetables you may want to scrub them completely.

It is best to change dish cloths and tea towels recurrently to keep away from any bacteria rising on the material.


Indian Eggplant and Potato Curry
Indian Eggplant and Potato Curry

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We hope you got insight from reading it, now let’s go back to indian eggplant and potato curry recipe. To cook indian eggplant and potato curry you need 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to prepare Indian Eggplant and Potato Curry:
  1. Take medium eggplant, cubed
  2. Get onion, diced
  3. Provide garlic cloves
  4. You need ripe medium tomatoes
  5. Take garam masala powder
  6. Use mild Indian curry powder
  7. You need coriander
  8. Prepare turmeric
  9. You need coconut milk
  10. Use Salt and pepper
  11. Provide medium potatoes, peeled and diced
Instructions to make Indian Eggplant and Potato Curry:
  1. Put the diced potato in a bowl and cover with a damp paper towel and heat on high for 3 min, or until cooked through.
  2. Stir fry eggplant until cooked through. Set aside.
  3. Stir fry onion, garlic. When aromatic, add the tomatoes and fry until tomatoes are wilted and become like a soup.
  4. Add the potato, eggplant, spices and coconut milk and simmer on low for 5 min.

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