Burmese Eggplant Curry (Khayan Thee Hin)
A flavorful and comforting eggplant curry simmered in a rich tomato-based sauce with a hint of spice, served with rice. Gluten-free and satisfying.
Ingredients
- 2 medium Eggplant
- 1 can Tomatoes
- 1 medium Onion
- 4 cloves Garlic
- 2.54 cm Ginger
- 0.5 tsp Turmeric Powder
- 0.25 tsp Chili Powder
- 1 tbsp Fish Sauce
- 2 tbsp Vegetable Oil
- 0.25 cup Cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the eggplant into 2.54 cm cubes.
- 2In a large pot, heat vegetable oil over medium heat.
- 3Sauté diced onion, garlic, and ginger until fragrant.
- 4Add turmeric powder, chili powder, and eggplant to the pot. Cook for 5 minutes.
- 5Pour in canned tomatoes and fish sauce. Bring to a simmer and cook for 30 minutes, or until the eggplant is tender.
- 6Garnish with cilantro. Serve hot with rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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