Burmese Eggplant Curry Khayan Thee Hnut is a flavorful and creamy vegan curry made with tender baby eggplants simmered in a rich coconut milk sauce infused with aromatic spices. It's a comforting dish that pairs perfectly with steamed rice or flatbread.
Ingredients:
- 500g baby eggplants, halved lengthwise
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tomatoes, diced
- 1 tsp turmeric powder
- 1 tsp paprika
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp chili powder
- 400ml coconut milk
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
Put oil in a big pan and set it over medium heat
Put in the ginger, garlic, and onions
About 34 minutes, or until the food smells good
Put in the chili powder, cumin, coriander, turmeric, and tomatoes
Stir every now and then for another 5 minutes
Mix in the coconut milk well
Bring to a low boil
Cover and cook for about 15 to 20 minutes, until the eggplants are soft
Add salt to your liking
Add fresh coriander leaves as a garnish before serving
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