Monday, February 15, 2016

Eggplant Curry

Working on Aubrey style curries

Basic spices used
Tumeric powder
Dill seed
Cumin powder
Cardomon seeds
Curry pincher leaves
Cayenne pepper powder to taste
Ginger powder (but not for eggplant)

Garlic and onions chopped -sauted in oil, add the spices to season the onions, then after add the meat or veggies

also add tomato paste and coconut milk and lemon juice
+ salt of course

White potato curry add fenugreek seeds and delete cumin and ginger

February 15, 2016
Aubrey would normally deep fry eggplant first- but = very oily curry

1 cup of onion diced
4 cloves garlic
7 Tbsp oil
Sautee and add spices
6 cardomen seeds
4 tsp cumin
3 tsp tumeric
3 tsp dill seed
6 curry pincher leaves
1/4 tsp red cayenne powder
2 red whole dry red cayenne
2 whole dry yellow cayenne

2 pkgs of Asian eggplant - 3 1/4 lb total add a little at at time, chopped

added 4 medium tomatoes diced
1 tsp salt or to taste
stir to get the oil distributed
cook at medium to low heat - with lid on- to steam- adds liquid from veggies
2 Tbsp Cocount milk
1 Tbsp Real lemon
Lower to simmer until eggplant is all cooked

1487 calories for total dish
makes about 12 cups @125 calories each
mainly from oil -866, eggplant- 354, tomatoes 81, coconut oil 56, onions 64, tumeric 23, minor amounts from rest

No comments:

Post a Comment