Recipe: Tasty 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.

Add coriander and turmeric and tomatoes and mix in, cook for a minute. It's ideal to try the curry now, while eggplants and tomato are both in season. 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. You can cook Dry Curry with Eggplant and Tomato using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Dry Curry with Eggplant and Tomato

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

Eggplant, Tomato, and Chickpea Curry with Chickpea Rice Flatbread (Gluten Free). They are so beautiful and YUMMY! And tomatoes, I can just go on and on. Remember my Eggplant and Tomato Curry Recipe?

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..

Heat a wok/pan and add leftover eggplant tomato curry, cook in medium flame until it becomes dry and mash eggplant pieces with. Place eggplant on a medium baking sheet. Aloo Baingan Masala (Potato & Eggplant Curry) is an easy one-pot vegan curry made with potatoes, eggplants & aromatic spices in instant pot or stovetop. This healthy combination of eggplant and potatoes curry is cooked in the North Indian Punjabi style. This is also similar to the Pakistani style of.