Easiest Way to Make Yummy Dry Curry with Eggplant and Tomato

Dry Curry with Eggplant and Tomato. Take the eggplant and cut it into medium sized pieces. Rinse it well and keep aside. Chop the onion and cut the tomatoes into medium size.

Dry Curry with Eggplant and Tomato Add half the eggplant and saute until cooked through. Brush each slice of eggplant lightly with oil, then press down on the grill. You will find that the eggplant cooks very well this way, has a smoky/charred taste, minus all that oil. You can have Dry Curry with Eggplant and Tomato using 15 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Dry Curry with Eggplant and Tomato

  1. You need 200 grams of Mixed ground beef and pork.
  2. Prepare 1 of Onion.
  3. Prepare 3 of Eggplant - small Japanese type.
  4. You need 1 of Carrot.
  5. Prepare 20 grams of Butter.
  6. Prepare 1 tsp of Garlic (grated).
  7. Prepare 1 tsp of Ginger (grated).
  8. You need 1 of Salt and pepper.
  9. You need 3 tbsp of Curry powder.
  10. You need 1/2 can of Canned whole tomatoes.
  11. You need 1 of Soup stock cube.
  12. Prepare 2 tbsp of Ketchup.
  13. Prepare 1 tbsp of Japanese Worcestershire-style sauce.
  14. It's 1 tsp of Sugar.
  15. You need 1 of as much as you want Hot cooked rice.

A simple side often served with Indian flatbread, eggplant and potato curry is a flavorful dry curry-style dish also known as aloo baingan. Eggplant and Potato Curry, or Aloo Baingan, is a simple, vegan and extremely flavorful Punjabi style dry curry made. Add the fried onion, chillies, curry leaves and fired eggplant and give it a good mix to coat the onions and eggplant. Keep stirring for a minute and turn off the fire.

Dry Curry with Eggplant and Tomato instructions

  1. Finely chop the onion. Dice the eggplant and carrots to 1 cm. Grate the garlic and ginger. (You can use garlic and ginger paste from a tube)..
  2. Heat butter, garlic and ginger over medium heat. When fragrant, add the onion..
  3. Cook the onions slowly over medium-low heat until golden brown, being careful not to burn them..
  4. When the onions turn golden brown, add eggplant and carrots and stir fry quickly..
  5. Add ground meat, sprinkle lots of salt and pepper, and stir fry (use Krazy Salt if you have it)..
  6. When the meat changes color, add curry powder and mix together. Refer to the "Helpful Hints" for curry powder use..
  7. Add canned tomatoes and soup stock cube and mix. Cook for about 5-10 minutes until the moisture evaporates. Keep watching it and stir occasionally..
  8. Add ketchup, Japanese Worcestershire-style sauce, sugar and cook for 2-3 more minutes. (Taste for flavor and consistency and adjust as needed)..
  9. On a plate with rice, pour in the finished curry on top, and it's done. In the photo, I sprinkled dried parsley on the rice. You could also top it with a soft poached egg..

Tilt the pan for the excess. Finally we add the spinach and let it cook again a few minutes until they have poached. Season to taste and serve immediately with fresh coriander scattered on the surface. With what to accompany the eggplant, tomato and spinach curry. The best way to enjoy this eggplant, tomato and spinach curry Eggplant Tomato curry is a delicious mix of eggplants cooked in a yummy tomato and fresh spices.

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