Egg and Eggplant Curry
This Egg and Eggplant Curry is a spicy and tangy curry that is sure to whet your appetite. Very delicious and appetizing served with rice.
Ingredients
- ¼ cup vegetable oil (60ml)
- 1 lb round eggplants (450g)
- 1¼ cups water (300ml)
- 1 tsp tamarind concentrate (soup base mix)
- 1 tsp sugar
- 1 tsp salt
- 6 hard boiled eggs
Spice Paste
- 6 red chilies (seeded and cut into small pieces)
- 1 stalk lemongrass (sliced bottom third into rings)
- 1 inch ginger (peeled)
- 1 medium onion (peeled and cut into small pieces)
- 2 cloves garlic (peeled)
Instructions
- Blend all spice paste ingredients with as little water as possible until fine.
- In a medium sized pot, heat vegetable oil. Add ground spice paste and stir for 5 minutes until fragrant.
- Add eggplants and stir to get them coated with spice paste. Pour in 1¼ cups (300ml) water and bring to a boil.
- Add tamarind paste, sugar, and salt. Reduce heat and let simmer for about 10 minutes or until eggplants are not quite tender as yet.
- Add eggs and continue to cook for another 5 minutes until eggplants are tender.
- Turn off heat and let curry sit for 10 minutes before serving.
Nutrition
Calories: 279kcal
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