How to Make Perfect Dry Curry with Eggplant and Tomato

Dry Curry with Eggplant and Tomato. 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. Japanese eggplant has firmer flesh than regular eggplant, which means it holds up when stewed.

But even after fresh tomatoes become more scarce, the dish will work with canned tomatoes as well (I I'd love to try adding potatoes. Eggplant, Tomato, and Chickpea Curry with Chickpea Rice Flatbread (Gluten Free). Madras curry powder is a blend of many spices, including cardamom, chiles, coriander and cumin. 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. You need 1 of Onion.
3. You need 3 of Eggplant - small Japanese type.
4. You need 1 of Carrot.
5. You need 20 grams of Butter.
6. You need 1 tsp of Garlic (grated).
7. You need 1 tsp of Ginger (grated).
8. Prepare 1 of Salt and pepper.
9. It's 3 tbsp of Curry powder.
10. It's 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. Prepare 1 tsp of Sugar.
15. You need 1 of as much as you want Hot cooked rice.

Since it is hotter than regular curry powder, it adds. Add tomato juice, red pepper, and garlic; bring to a boil. This is a great vegetarian/vegan curry but I use it as a side to my Indian dinner parties. The eggplant, chickpeas and tomatoes are combined in a homemade mix of spices.

Dry Curry with Eggplant and Tomato step by step

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..

Kosher salt and freshly ground pepper. My eggplant not-loving handsome man declared his love for eggplant curry. The compliment, not the curry; that You're going to add a few Indian spices to the trio and let them gently toast. Then, you're going to pop some tomato paste in the pan and let it caramelize a. Moroccan-spiced tomato stew with roasted eggplant, smoky spices, and chickpeas!