As a good housewife who has to arrange everything so that it is safely under control, including the kitchen, who wouldn't be happy if we got the harvest from our own garden. Including me, if I harvest vegetables from my own garden it means I will save money on my kitchen so I can buy other necessities from my existing budget. And yesterday afternoon I harvested eggplant balls in my garden which I will process into my favorite simple dish of course.
Just one eggplant ball is more than enough for 2 meals with jumbo portions, because the size of one eggplant ball weighs almost 300 grams. And I will cook it with the ingredients that I have prepared. And for friends who know about this vegetable curry, but the ingredients used are different, that's fine, because my taste is vegetables that don't smell too strong of spices, so I only use basic spices with the addition of coconut milk of course.
The materials I use are:
- 1 round eggplant
- Chili to taste (if you don't like spicy, you can just adjust to your taste, but you can't skip it, because the taste will be different later)
- Tomatoes (I only use half the tomatoes here, because my tomatoes are quite large)
- 1 clove of garlic
- 2-3 red onions
- 2 candlenuts
- 5 ML instant coconut milk (it would be better to use fresh coconut milk from your own coconut juice)
- 1 stalk Lemongrass
- 2 bay leaves (it would be better if the bay leaves were green, but I only have dry ones to stock up for a long time)
- Enough water (approximately 1 glass of water)
- Salt to taste (the salt I use is ½ tablespoon)
How to make :
1. Peel the eggplant and cut it into several pieces
2. Then soak it in water so that the eggplant doesn't turn black
3. After that, puree the chilies, tomatoes, shallots, garlic and candlenuts.
4. Once smooth, sauté in oil that has been preheated over medium heat
5. After the spices have been stir-fried until fragrant, then add the bay leaves and lemongrass which have been crushed first and stir until evenly mixed, once the sauteed spices are fragrant then add the eggplant, keep stirring until all the spices are mixed.
6. Then add enough salt according to your taste, and if I use ½ tablespoon of salt
7. After the eggplant has wilted and is half cooked, add the coconut milk and add approximately 1 glass of water so that the coconut milk is not too thick
8. Stir continuously so that the coconut milk doesn't break, after the coconut milk boils, turn off the stove, and the eggplant guklai is finished making.
This is my recipe for making curry, what about the recipe in your country? Let's share the recipe. And greetings from me, MAYTOM, from Binjai. Indonesia