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Cooking with Lounge | Oriental curry

Cooking with Lounge | Oriental curry
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First Published: Mon, Mar 21 2011. 12 43 PM IST
Updated: Mon, Mar 21 2011. 12 43 PM IST
Japanese golden vegetable curry
Serves 4-6
Ingredients
2 1/2 tbsp olive oil
2 small eggplants, quartered
2 small onions, quartered
1 medium carrot, peeled and cut into bite-size pieces (1 cup)
4 cups water
1 small package (125g) Japanese instant curry roux (available at food stores such as Godrej Nature’s Basket).
Method
Heat 1 1/2 tbsp of olive oil on medium heat. Sauté eggplant for a few minutes, or until tender. In a large, deep pot, heat the remaining olive oil on medium heat. saute onion until tender, for about a few minutes. Add carrots and stir-fry with onions for a minute. Add water, stir well, and simmer on low heat for about 15 minutes, or until the carrots are tender. Add the Japanese curry roux to this and stir lightly. Add fried egplant in the curry and take off the flame.
komal.sharma@livemint.com
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First Published: Mon, Mar 21 2011. 12 43 PM IST