[Farmhouse Recipe] Dry Curry with Eggplant
[Farmhouse Recipe] Dry Curry with Eggplant

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, [farmhouse recipe] dry curry with eggplant. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Great recipe for [Farmhouse Recipe] Dry Curry with Eggplant. I like adding eggplant to curry, and this time I added it to dry curry. The amount of water needed depends on the kind of curry roux you use. Recipe Cooked, Photographed and Written by Praveena.

[Farmhouse Recipe] Dry Curry with Eggplant is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. [Farmhouse Recipe] Dry Curry with Eggplant is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have [farmhouse recipe] dry curry with eggplant using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make [Farmhouse Recipe] Dry Curry with Eggplant:
  1. Make ready 200 grams Minced pork
  2. Take 2 Eggplant - small Japanese variety
  3. Make ready 100 grams Green pepper or red bell peppers
  4. Get 1 clove Garlic
  5. Take 1/2 tbsp Vegetable oil
  6. Prepare 1 Grated cheese
  7. Get 1 Hot cooked white rice
  8. Take A
  9. Prepare 2 cubes Japanese curry roux
  10. Make ready 110 ml Water
  11. Get 1 tbsp Ketchup
  12. Make ready 1/2 tbsp Japanese Worcestershire-style sauce

The answer is, of course, it's both! The aubergine, or eggplant is an exceptionally versatile vegetable that - it's what? But they look like veggies, and they taste like veggies. In fact… they're awesome in curry!

Instructions to make [Farmhouse Recipe] Dry Curry with Eggplant:
  1. Chop the eggplant into 1.5 cm pieces. Soak for 5 minutes in water with pinch of salt, and then firmly squeeze out excess water.
  2. Finely chop the green pepper, thinly slice the garlic and break up the curry roux into small pieces.
  3. I used a frozen bell pepper mix. It's very useful to have.
  4. Heat vegetable oil and garlic in a frying pan and fry over medium heat. Once the garlic is fragrant, add the minced pork and fry.
  5. Once the meat has changed colour, add peppers and eggplant, and fry until soft. Add the ingredients listed under A and simmer until the moisture has evaporated.
  6. Place the mixture from Step 5 on top of cooked white rice, sprinkle grated cheese and enjoy.
  7. The curry is quite strong, so mix well with the rice and enjoy. It's more delicious if you add lots of cheese.

But they look like veggies, and they taste like veggies. In fact… they're awesome in curry! The eggplant slices would have turned soft now, Add the thick tamarind juice and rasam powder. Spread with some tomato sauce, then scatter with a little of the mozzarella, Parmesan and basil leaves. Add the cut ginger, garlic, spring onions and eggplants, sprinkle salt and stir fry for a couple of minutes.

So that is going to wrap it up for this special food [farmhouse recipe] dry curry with eggplant recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!