Kari Terong - eggplant stewed in coconut milk

eggplant stewed in coconut milk

ingredients:

1 terong/eggplant

250 ml santen cair

1 tsp asem

2 tablespoons water

2 salam leaves

1/2 tsp salt

1/2 tsp black pepper

2 tbsp oil

 

bumbu:

2 red chilies

3 shallots

3 cloves garlic

1 lemongrass

1 tsp kencur

2 cm jahe

2 tsp ketumbar

1 tsp jinten

 

preparation:

Pound or grind the ingredients for the bumbu fine into a paste. Mix the asem with the water and cut the terong into slices.

Heat in a pan the oil and fry the bumbu for 3 minutes. Add the remaining ingredients and cook the terong slowly until done.