Keema curry of okra and eggplant

How to make

1. 1

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

2. 2

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

3. 3

   Add minced beef, and sauted high heat.

4. 4

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

5. 5

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

6. 6

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

7. 7

   Heat frying oil to 180℃ and fry ⑥ quickly.

8. 8

   Finally add ⑧ and garam masala into the pot.

9. 9

   Serve ⑨z on a plate with rice.