Terung Kari - braised eggplant in spicy sauce

braised eggplant in spicy sauce

ingredients:

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

 

bumbu:

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

 

preparation:

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.