Ready In 15 Minutes! Eggplant Keema Curry Recipe by cookpad.japan
Cooking Instructions 1 Cut the eggplants into 2 cm cubes and soak in water for about 10 minutes to remove the bitterness. 2 Finely chop the onion, and cut the tomato into pieces. Drain the excess water from the eggplants, and bake on a tray lined with aluminium foil for 7-8 minutes until they become soft. 3 Melt the butter in a heated frying pan, and add the garlic. When fragrant, add the ground meat, and stir-fry. 4 When the meat is almost cooked through, add the onion, and stir-fry until it becomes translucent. Add the flour, and continue stir-frying. Add the tomato and bring to a simmer. 5 Add the water and milk, and bring to a boil. (It starts to thicken.) 6 Add the ○ seasoning ingredients, and the baked eggplants. Bring to a boil again, and done. 1 Cut the eggplants into 2 cm cubes and soak in water for about 10 minutes to remove the bitterness. 1 Cut the eggplants into 2 cm cubes and soak in water for about 10 minutes to remove the bitterness. 2 Finely chop the onion, and cut the tomato into pieces. Drain the excess water from the eggplants, and bake on a tray lined with aluminium foil for 7-8 minutes until they become soft. 2 Finely chop the onion, and cut the tomato into pieces. Drain the excess water from the eggplants, and bake on a tray lined with aluminium foil for 7-8 minutes until they become soft. 3 Melt the butter in a heated frying pan, and add the garlic. When fragrant, add the ground meat, and stir-fry. 3 Melt the butter in a heated frying pan, and add the garlic. When fragrant, add the ground meat, and stir-fry. 4 When the meat is almost cooked through, add the onion, and stir-fry until it becomes translucent. Add the flour, and continue stir-frying. Add the tomato and bring to a simmer. 4 When the meat is almost cooked through, add the onion, and stir-fry until it becomes translucent. Add the flour, and continue stir-frying. Add the tomato and bring to a simmer. 5 Add the water and milk, and bring to a boil. (It starts to thicken.) 5 Add the water and milk, and bring to a boil. (It starts to thicken.) 6 Add the ○ seasoning ingredients, and the baked eggplants. Bring to a boil again, and done. 6 Add the ○ seasoning ingredients, and the baked eggplants. Bring to a boil again, and done. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Avocado salad Ham and Cheese Roll Red Velvet Crinkles with Cream Cheese Filling No-Bake White Chocolate Raspberry Cheesecake Vickys Quick Banoffee Pie, GF DF EF SF NF Avocado salad Ham and Cheese Roll Red Velvet Crinkles with Cream Cheese Filling No-Bake White Chocolate Raspberry Cheesecake Vickys Quick Banoffee Pie, GF DF EF SF NF Easy Lemonade Cream Sauce Filled Pan-Fried Spring Rolls Ham and Cheese Roll Quick and Easy Doughnuts Made with One Egg and Pancake Mix Quick, Easy, Delicious Apple Pound Cake Starbucks Scones - Ready in 15 Minutes Mini potato pie ~ curry flavour Speedy Side Dish! Bok Choy and Egg Stir Fry with Ginger Oil Spaghetti with Dried King Oyster Mushrooms Salad with tuna and egg Easy Lemonade Cream Sauce Filled Pan-Fried Spring Rolls Ham and Cheese Roll Quick and Easy Doughnuts Made with One Egg and Pancake Mix Quick, Easy, Delicious Apple Pound Cake Starbucks Scones - Ready in 15 Minutes Mini potato pie ~ curry flavour Speedy Side Dish! Bok Choy and Egg Stir Fry with Ginger Oil Spaghetti with Dried King Oyster Mushrooms Salad with tuna and egg