Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, dry eggplant curry for adults. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Dry Eggplant Curry for Adults is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Dry Eggplant Curry for Adults is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have dry eggplant curry for adults using 11 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Dry Eggplant Curry for Adults:
- Get 4 eggplants Eggplant (slim Japanese type)
- Take 400 grams Ground pork
- Prepare 1 Onion
- Get 3 tbsp ☆Curry powder
- Get 2 tbsp ☆Ketchup
- Get 2 tbsp ☆Tonkatsu sauce (Japanese Worcestershire-style sauce or steak sauce)
- Take 1 tbsp ☆Oyster sauce
- Take 1 tbsp ☆Sake
- Prepare 1 tsp ☆Soy sauce
- Prepare 1 Vegetable oil
- Get 1 Salt, pepper
Dry Eggplant and Potato Curry is a delectable North Indian main dish which is prepared using baby eggplant and potatoes in a mixture of spices like turmeric powder and dried mango powder. This lip smacking dish provides a medley of flavours blended in aromatic spices that is sure to enrich your dining experience. It can also be made into a curry. So both ways, it tastes just as.
Instructions to make Dry Eggplant Curry for Adults:
- Cut the eggplant into cubes, and soak in water. After thoroughly draining, pour a generous amount of oil to a pan, cook until golden brown, and remove the eggplants.
- Using the remaining oil in the pan, cook the onions until translucent, add the ground pork and cook until well-done. Add the ingredients marked with ☆ for flavoring, and then add the eggplant and fry.
- Add salt and pepper to taste, and it's done.
It can also be made into a curry. So both ways, it tastes just as. I made this recipe with the large, dark purple eggplant. But some eggplants can be medium or small size, and colors may vary from purple to green. All eggplants are tasty and healthy.
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