Simple Way to Make Any-night-of-the-week Ready in 15 Minutes! Eggplant Keema Curry

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The ingredients needed to make Ready in 15 Minutes! Eggplant Keema Curry:

1. Get 3 servings Hot plain cooked rice
2. Make ready 250 grams Ground prok and beef mix
3. Prepare 2 medium Eggplants (slim Japanese type)
4. Get 1 medium Onion
5. Get 1 large Tomato (ripe one is better)
6. Get 1 tsp Grated garlic
7. Get 20 grams Butter
8. Prepare 2 tbsp Flour
9. Prepare 100 ml Water
10. Make ready 50 ml Milk
11. Take 1 ○Consommé soup stock cube
12. Make ready 1 tbsp ○Ketchup
13. Get 1 tbsp ○Japanese Worcestershire sauce
14. Prepare 1 tbsp ○Sugar
15. Get 2/3 tsp ○Salt
16. Get 1 tbsp ○Curry powder

Instructions to make Ready in 15 Minutes! Eggplant Keema Curry:

1. Cut the eggplants into 2 cm cubes and soak in water for about 10 minutes to remove the bitterness.
2. Finely chop the onion, and cut the tomato into pieces. Drain the excess water from the eggplants, and bake on a tray lined with aluminium foil for 7-8 minutes until they become soft.
3. Melt the butter in a heated frying pan, and add the garlic. When fragrant, add the ground meat, and stir-fry.
4. When the meat is almost cooked through, add the onion, and stir-fry until it becomes translucent. Add the flour, and continue stir-frying. Add the tomato and bring to a simmer.
5. Add the water and milk, and bring to a boil. (It starts to thicken.)
6. Add the ○ seasoning ingredients, and the baked eggplants. Bring to a boil again, and done.

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