Ready in 15 Minutes! Eggplant Keema Curry
Ready in 15 Minutes! Eggplant Keema Curry

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, ready in 15 minutes! eggplant keema curry. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Ready in 15 Minutes! Eggplant Keema Curry is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Ready in 15 Minutes! Eggplant Keema Curry is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have ready in 15 minutes! eggplant keema curry using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Ready in 15 Minutes! Eggplant Keema Curry:
  1. Get 3 servings Hot plain cooked rice
  2. Make ready 250 grams Ground prok and beef mix
  3. Prepare 2 medium Eggplants (slim Japanese type)
  4. Get 1 medium Onion
  5. Get 1 large Tomato (ripe one is better)
  6. Get 1 tsp Grated garlic
  7. Get 20 grams Butter
  8. Prepare 2 tbsp Flour
  9. Prepare 100 ml Water
  10. Make ready 50 ml Milk
  11. Take 1 ○Consommé soup stock cube
  12. Make ready 1 tbsp ○Ketchup
  13. Get 1 tbsp ○Japanese Worcestershire sauce
  14. Prepare 1 tbsp ○Sugar
  15. Get 2/3 tsp ○Salt
  16. Get 1 tbsp ○Curry powder
Instructions to make Ready in 15 Minutes! Eggplant Keema Curry:
  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.

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