Ingredients with Measurements:
- 2 large eggplants, cut into bite-sized pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tomatoes, chopped
- 1 tablespoon tomato paste
- 1 tablespoon turmeric
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 tablespoon fish sauce
- 1 tablespoon tamarind paste
- 1 cup vegetable broth
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the onion, garlic, and ginger and sauté until the onion is translucent.
3. Add the eggplant and sauté until it starts to soften, about 5 minutes.
4. Add the tomatoes, tomato paste, turmeric, cumin, coriander, paprika, and chili powder. Stir to combine.
5. Add the fish sauce, tamarind paste, and vegetable broth. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the eggplant is tender.
7. Season with salt and pepper to taste.
8. Garnish with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 19g
Protein: 3g
Sodium: 600mg
Substitutions for ingredients:
- You can use any type of eggplant for this recipe.
- If you don't have fish sauce, you can use soy sauce instead.
- If you don't have tamarind paste, you can use lemon juice instead.
Variations:
- You can add other vegetables such as bell peppers or zucchini.
- You can add tofu or chicken for extra protein.
- You can use coconut milk instead of vegetable broth for a creamier curry.
Tips and tricks:
- Be sure to cut the eggplant into bite-sized pieces so that it cooks evenly.
- You can adjust the amount of chili powder to your liking for more or less heat.
- Serve with rice or naan bread.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with rice or naan bread.
Garnishes:
- Chopped cilantro
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Be sure to cook the eggplant until it is tender and fully cooked.
Food history:
- Burmese cuisine is influenced by Indian, Chinese, and Thai cuisine.
Flavor profiles:
- Spicy, tangy, and savory
Serving suggestions:
- Serve with rice or naan bread.
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Region: Myanmar (Burma)