Tender Eggplant Curry
A Delicious Eggplant Curry: Making a Side Dish with Eggplant
Many people dislike eggplant due to its unique texture. Try making various side dishes using eggplant! You can see the detailed cooking process starting from 01:42.
Ingredients
- 1 eggplant (medium size)
- 1/2 onion (medium size)
- 1/2 carrot (medium size)
- 2 Tbsp cooking oil
- 1 pinch salt
- 1 pinch black pepper
- 300ml water (approx. 1.5 cups)
- 5 Tbsp curry powder (adjust to taste)
Cooking Instructions
Step 1
First, prepare the vegetables. Peel the onion and carrot, then dice them into approximately 1cm cubes. Cutting them too small might cause them to mush during cooking, so aim for a suitable size.
Step 2
Next, prepare the eggplant. Remove the stem and wash the eggplant thoroughly under running water. Cut it into 4 equal parts, then slice them into large, bite-sized pieces (about 2-3 cm). If cut too small, they can become mushy when cooked. Slice them generously to ensure a satisfying texture in the curry.
Step 3
Now, let’s start sautéing. Heat a frying pan over medium heat and add 2 tablespoons of cooking oil. Add the diced onion. Season with 1 pinch of salt and 1 pinch of black pepper to enhance the onion’s sweetness and add savoriness. Sauté the onions until they become translucent and slightly golden brown.
Step 4
Once the onions are softened, add the diced carrots and sauté them together. Carrots take a little longer to cook, so sautéing them with the onions helps maintain their texture. Continue to sauté for about 2-3 more minutes until the carrots are slightly tender.
Step 5
After the vegetables have been sautéed, pour in 300ml of water and stir well. Once the water comes to a boil, add 5 tablespoons of curry powder and whisk it thoroughly with a whisk or spoon to ensure there are no lumps. Reduce the heat to medium-low and simmer, stirring occasionally, until the curry thickens. (If using solid curry blocks, dissolve them in the water before simmering over low heat.)
Step 6
Just before the curry reaches your desired consistency, add the large chunks of eggplant. Eggplant can become too soft if overcooked, so add it after the curry has thickened and simmer for about 5-7 more minutes. The eggplant will cook until tender, absorbing the delicious flavors of the curry, making it incredibly tasty. Adjust seasoning with salt and pepper at the end, if needed, to complete the dish.
