Kalio Terong Hijau
stewed eggplant in a spicy sauce

3 thin green aubergines/eggplant
1000 ml coconut milk
2 kunyit leaves
2 lemongrass stalks
3 jeruk perut / kaffir lime leaves
2 green lomboks
2 asam kandis
1 tsp salt
1 tsp palm sugar
7 red lomboks
7 shallots
2 cm kunyit
2 cm jahe
1 cm laos
1/2 tsp ketumbar
Cara membuat:
Cut the eggplants lengthwise into four parts. Cut the lomboks in rings. Pound or grind the ingredients for the bumbu fine to a paste.
Heat the coconut milk in a pan together with the bumbu, kunyit leaves, the jeruk purut, the lemongrass and the lomboks. Then add the eggplants and mix everything well. Then add the asam kandis, salt, palm sugar and the salt and cook slowly until tender.

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