Dry Curry with Eggplant and Tomato
Dry Curry with Eggplant and Tomato

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, dry curry with eggplant and tomato. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Dry Curry with Eggplant and Tomato is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Dry Curry with Eggplant and Tomato is something which I’ve loved my entire life.

Deep-fry eggplant pieces and keep aside. In a pan add oil, dry red chilies, mustard seeds, cumin seeds, chopped onion, curry leaves, chopped green chili, ginger garlic paste (optional), turmeric. In a pan add oil, red chilli dry, mustard seeds, cumin seeds, onion. Growing up I remember eggplant was available in my home region only during certain seasons but now My mom often use to make this simple Punjabi style eggplant tomato curry ( sometimes Add garam masala, dried fenugreek leaves and garnish with cilantro leaves.

To begin with this recipe, we must prepare a few components. You can have dry curry with eggplant and tomato using 15 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Dry Curry with Eggplant and Tomato:
  1. Take 200 grams Mixed ground beef and pork
  2. Make ready 1 Onion
  3. Take 3 Eggplant - small Japanese type
  4. Get 1 Carrot
  5. Get 20 grams Butter
  6. Take 1 tsp Garlic (grated)
  7. Get 1 tsp Ginger (grated)
  8. Take 1 Salt and pepper
  9. Make ready 3 tbsp Curry powder
  10. Take 1/2 can Canned whole tomatoes
  11. Prepare 1 Soup stock cube
  12. Prepare 2 tbsp Ketchup
  13. Take 1 tbsp Japanese Worcestershire-style sauce
  14. Make ready 1 tsp Sugar
  15. Prepare 1 as much as you want Hot cooked rice

Add the eggplant, tomatoes, chickpeas, and broth. Bring the mixture to a boil and reduce it to a simmer. Cover and cook for fifteen minutes. Made perfect use of some aging local tomatoes and eggplant.

Instructions to make Dry Curry with Eggplant and Tomato:
  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.

Cover and cook for fifteen minutes. Made perfect use of some aging local tomatoes and eggplant. I added in some raisins, inspired by your butternut squash curry!.curry They are so beautiful and YUMMY! And tomatoes, I can just go on and on.

So that is going to wrap it up with this exceptional food dry curry with eggplant and tomato recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!