In simple terms, it’s a hot red eggplant masala curry. This Indonesian dish will give you a fiery palate. This recipe calls for preparing eggplant in a different way. It’s open to anyone who wants to give it a try. It pairs really well with rice and requires very basic cooking ingredients.
Spicy. Indonesian. cuisine.
- Yield: 2 person
- Prep time: 5 minutes
- Cooking time: 15 minutes
- Difficulty level: Easy
Nutrition: Per serving
|
Total Energy
|
Protein
|
Total Carb
|
Total Fat
|
Fibre
|
|---|---|---|---|---|
|
548Kcal
|
23g
|
47g
|
33g
|
13.5g
|
Ingredients:
- One medium eggplant
- 1 cup red chilies
- 1/2 cup onions
- 1/4 cup garlic cloves
- 1/3 cup dried anchovies
- 2 curry leaves (optional)
- Vegetable oil for frying
- Salt
Method:
Step 1:
First, cut the eggplant into thick slices. Put some oil into the pan and wait a few minutes for it to become hot. Add the eggplant slices and fry until they turn brown. Then set the eggplant aside on a plate.
Step 2:
In a blender, take the chilies, onions, garlic, curry leaves, and some dried anchovies and blend thoroughly. The red mixture sauce is done.
Step 3:
Add 2 tablespoons of vegetable oil to a pan and add the mixture. Cook for 2-3 minutes on low heat. Then add the eggplant to the mixture and cook again for 8-10 minutes. Plate the dish and garnish with some dried anchovies.
Nutritionist, MSc
Nutritional Recipe Creator
