Terung Kari
braised eggplant in spicy sauce

2 elongated aubergines
2 cloves
2 cm cinnamon
1 green lombok (long chilli)
1 red lombok
1 tomato
400ml coconut milk
1 salam leaf
1/2 tsp palm sugar
1 tbsp oil
4 shallots
4 cloves garlic
2 cm jahe
2 tsp ketumbar
3/4 tsp jinten
1/2 teaspoon pepper
1 cm kunyit
3 red rawits
Cara membuat:
Cut the eggplants in half lengthwise. Cut the chilies into strips and the tomatoes finely. Pound or grind the ingredients for the bumbu fine into a paste.
Heat in a pan the oil and fry the paste along with the cloves, cinnamon and lomboks for 4 minutes. Add the tomatoes and fry them gently. Then add the aubergines, the salam, the salt and palm sugar and fry the eggplant half done. Then slowly pour the coconut milk and simmer everything util done.

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