TIME/ DIFFICULTY/ TYPE

• Serves: 1~2 people
• Prep: 20M
• Cooking: 2 Hr
• Difficulty: Medium
• Type: Vegan (The good reasons of going Vegan Link)

INGREDIENTS and Extra Cookware

• Rice (1~2 serves)
• 1 Onion
• 1 Large Tomato
• 1 Potato
• 1 Eggplant
• 0.5 Cilantro 
• Cumin seeds
• Turmeric
• Cumin Powder
• Coriander Powder
• Red Chili Powder
• Ginger Garlic Paste
• Garam Masala
• 2 cloves Garlic
• Ginger
• Salt
• Saffola oil
• Peanuts
• White Sesame
• Pestle and mortar

Top Left to Right: Cumin seeds

Turmeric
Cumin Powder
Down Left to Right: Coriander Powder
Red Chili Powder Garam Masala

PREP

1. Deep fried the slices eggplant around 10 mins (Pic A & B)
2. Curry Spices: Mix one spoon Turmeric、Cumin Powder、Coriander Powder、Red Chili Powder with cold water(PIC B)

METHOD

1. Put with 1 Spoon Cumin seedsfor 1 min
2. Stir Slices onion, Garlic, salt,Ginger Garlic Paste for 5 mins
3. Add Slices Tomatoes with Curry Spices ( please see “PREP”) for 10 mins 
4. Put Slices Potato for 10 mins (PIC D)
5. Put Slices Eggplant for 90 mins
6. Put Cilantro for 5 mins (PIC E)
7. Heat the Peanuts and White Sesame for 5 mins and grind them by Pestle and mortar. Spray into the curry and the food is ready to go.(PIC F)

COOKING INSTRUCTION

[youtube https://www.youtube.com/watch?v=-gkS9Zf_4KU&w=560&h=315]

Scan QR Code or share via FB, Twitter as below to your friends