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
- Deep fried the slices eggplant around 10 mins (Pic A & B)
- Curry Spices: Mix one spoon Turmeric、Cumin Powder、Coriander Powder、Red Chili Powder with cold water(PIC B)
METHOD
- Put with 1 Spoon Cumin seedsfor 1 min
- Stir Slices onion, Garlic, salt,Ginger Garlic Paste for 5 mins
- Add Slices Tomatoes with Curry Spices ( please see “PREP”) for 10 mins
- Put Slices Potato for 10 mins (PIC D)
- Put Slices Eggplant for 90 mins
- Put Cilantro for 5 mins (PIC E)
- 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