Recipe of Favorite [Farmhouse Recipe] Dry Curry with Eggplant

Hello everybody, hope you're having an incredible day today. Today, we're going to make a distinctive dish, Easiest Way to Prepare Favorite [Farmhouse Recipe] Dry Curry with Eggplant. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from [Farmhouse Recipe] Dry Curry with Eggplant, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare [Farmhouse Recipe] Dry Curry with Eggplant delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make [Farmhouse Recipe] Dry Curry with Eggplant is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few components. You can cook [Farmhouse Recipe] Dry Curry with Eggplant using 12 ingredients and 7 steps. Here is how you cook that.

I like adding eggplant to curry, and this time I added it to dry curry. The amount of water needed depends on the kind of curry roux you use. I used a box with 8 cubes, which requires 900 ml of water, so when using 2 cubes, I usually add 220 ml. For this recipe, I used 110 ml, half the amount. For 2 servings. Recipe by FarmersK

Ingredients and spices that need to be Prepare to make [Farmhouse Recipe] Dry Curry with Eggplant:

1. 200 grams Minced pork
2. 2 Eggplant - small Japanese variety
3. 100 grams Green pepper or red bell peppers
4. 1 clove Garlic
5. 1/2 tbsp Vegetable oil
6. 1 Grated cheese
7. 1 Hot cooked white rice
8. A
9. 2 cubes Japanese curry roux
10. 110 ml Water
11. 1 tbsp Ketchup
12. 1/2 tbsp Japanese Worcestershire-style sauce

Instructions to make to make [Farmhouse Recipe] Dry Curry with Eggplant

1. Chop the eggplant into 1.5 cm pieces. Soak for 5 minutes in water with pinch of salt, and then firmly squeeze out excess water.
2. Finely chop the green pepper, thinly slice the garlic and break up the curry roux into small pieces.
3. I used a frozen bell pepper mix. It's very useful to have.
4. Heat vegetable oil and garlic in a frying pan and fry over medium heat. Once the garlic is fragrant, add the minced pork and fry.
5. Once the meat has changed colour, add peppers and eggplant, and fry until soft. Add the ingredients listed under A and simmer until the moisture has evaporated.
6. Place the mixture from Step 5 on top of cooked white rice, sprinkle grated cheese and enjoy.
7. The curry is quite strong, so mix well with the rice and enjoy. It's more delicious if you add lots of cheese.

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