Keema curry of okra and eggplant

Point

Even though heated strong smell spices, UNILLOY pot does not change the color and not to remain any smell. Easy to wash in water.

只今メンテナンス中です。

しばらくお待ちください。

• 1

  Put salad oil and spices of A into UNILLOY 22cm casserole and heat low until fragrant come out.

• 2

  Then good smell come out, add chopped onion and ginger, and sauted well medium heat until become light brown color.

• 3

  Add minced beef, and sauted high heat.

• 4

  Spices of B roasted on another frying pan, when fragrance comes out, sauted together with ③ in the pot.

• 5

  Add mashed boiled tomato, salt and pepper and cook 20 minutes medium heat until to become soupless.

• 6

  Eggplant taken out calyx and cut quarters lengthwise. Okra cut in half diagonally.

• 7

  Heat frying oil to 180℃ and fry ⑥ quickly.

• 8

  Finally add ⑧ and garam masala into the pot.

• 9

  Serve ⑨z on a plate with rice.

このレシピのカテゴリー

• Tomoko Okada

Tomoko Okada – Profile

Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city. She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region. Also has many fans of gorgeous table coordination of the four seasons.