Eggplant Curry

Name: Eggplant Curry
Ingredients: clarified butter; 12 boiling onions, blanched and peeled; 10 okra pods, halved; 1 -2 medium Japanese eggplant, halved and cut in diagonal chunks; 2 medium carrots, peeled and cut in diagonal chunks; 1 1/2 lbs tomatoes, diced; SAUCE; 1 diced onion; 1 1/2 tablespoons curry; 2 crushed garlic cloves; 1 tablespoon crushed gingerroot; 1 (12 ounce) can coconut milk

12 ingredients

15 steps

Ingredients

clarified butter
12 boiling onions, blanched and peeled
10 okra pods, halved
1 -2 medium Japanese eggplant, halved and cut in diagonal chunks
2 medium carrots, peeled and cut in diagonal chunks
1 1/2 lbs tomatoes, diced
SAUCE
1 diced onion
1 1/2 tablespoons curry
2 crushed garlic cloves
1 tablespoon crushed gingerroot
1 (12 ounce) can coconut milk

Directions

1

Clarify butter by placing a 1/4 stick of butter in the microwave for 1 minute.
2

Scoop the foam off the top, and use the clear, golden top to saute your veggies with, and discard the milky substance on the bottom.
3

Saute veggies in this order, one at a time, then place the veg in a large bowl you've conveniently placed near the stove.
4

In a heated pan, pour in one tbsp of butter, add a bit with each new veggie:
5

Onions, two minutes.
6

Okra, 4-5 minutes.
7

Eggplant, 6 minutes - should be a bit browned on skinless sides.
8

Carrots, 3 minutes, adding the tomatoes to them for another minute or two.
9

Scoop out carrot & tomato mixture, leaving any juice behind.
10

Add diced onion, garlic & ginger into saute pan with another tbsp of butter (or ghee - same thing), saute for about five minutes.
11

Add curry into mixture and stir around for a bit.
12

Pour in coconut milk.
13

Then add the veggies and let them bubble around for about ten minutes.
14

Add salt to taste, and extra cayenne to make your curry spicier.
15

Serve with hot basmati rice.