363,875 views
Pajeri Terung, a simple recipe but enough to add to the taste. The secret to the deliciousness of this eggplant pajeri is in the ingredients used and the careful cooking method. The broth should be thick and spicy, and not too fatty and sweet to taste. The must-have ingredients must be crackers and dried shrimp or anchovies, because these two ingredients are what differentiate pejara from the usual curry dishes. //Malay --------------------------------------------- -------------------- 2-3 small red onions 3-4 cloves of garlic 1 inch of ginger 1 handful of anchovies A little water 3 tablespoons of meat spices 3-4 long eggplant seeds 1/2 cup cooking oil Spices 4 bunches (1 cinnamon stick, 4 cardamom seeds, 2 star anise flowers, 3 clove flowers) 1 stalk of curry leaves 2 cups of liquid coconut milk sugar to taste 2-3 tablespoons of crackers 1/2 cup of thick coconut milk Salt to taste Note : If using boxed coconut milk, only use ½ box and mix with water //English ---------------------- ---------------------------------------------- 2-3 shallots 3-4 cloves garlic 1 inch ginger 1 handful dried anchovies some water 3 tablespoons meat curry powder 3-4 eggplant 1/2 cup cooking oil 4 spices (1 cinnamon stick, 4 cardamom pods, 2 star anise, 3 cloves) 1 stalk curry leaves 2 cups light coconut milk Sugar to taste 2-3 tablespoon toasted coconut paste 1/2 cup thick coconut milk Salt to taste Note: If using instant coconut cream, add ½ pack only with added water Instagram: http://bit.ly/CheNomInstagram Twitter : http://bit.ly/CheNomTwitter Facebook: http://bit.ly/CheNomFacebook