Kari Terung
eggplant stewed in coconut milk

3 terung unge (thin purple eggplant)
1 tomato
400 ml coconut milk (from 1/2 coconut)
2 cloves
3 cm cinnamon
1 green lombok
1 red lombok
13 curry leaves
1 tsp salt
1/2 tsp palm sugar
1 tbsp oil

4 shallots
4 cloves of garlic
2 red cabai keriting (curly cayenne pepper)
2 cm jahe
1 cm kunyit, roasted
2 tsp ketumbar
3/4 tsp jinten
1/2 tsp pepper

Cara membuat:
Cut the aubergines in half lengthwise. Cut the tomato into cubes. Cut the lomboks into diagonal slices. Pound or grind the ingredients for the bumbu fine into a paste.
Heat the oil in a pan and fry the bumbu together with the cloves, cinnamon and lomboks for 5 minutes.
Then add the tomato and the aubergine and fry until they have softened. Then mix in the curry leaf, salt and palm sugar and fry until the curry leaf has become soft.
Then add the coconut milk and cook until done. Serve.

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