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Unit 12 Meat-Free, PAJARAWAN SRISOPA NO.26 1/2 - Coggle Diagram
Unit 12 Meat-Free
Vocabulary
Tomato paste
วางมะเขือเทศ
Pop
ป๊อป
Crush
บด
Slice
หั่น
Mustard seeds
เมล็ดมัสตาร์ด
Coriander
ผักชี
South Indian Eggplant Curry
Ingredients
3 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon salt
1 teaspoon crushed ginger
4 crushed garlic cloves
2 tablespoons mixed curry spice
2 slice onions
2 teaspoons tomato paste
300g eggplant
1 teaspoon lemon juice
Method
3.Put the eggplant on a plate.
4.Cook the mustard seeds in oil until they start to pop.
2.Cook the eggplant pieces in oil until they turn brown.
5.Add the onion, garlic and ginger. Cook for five minutes.
1.Slice the eggplants into medium-sized pieces.
6.Add the spice, mix and cook for a few more minutes.
7.Add the tomato paste and a half cup of water.
8.Reduce the heat and cook for five minutes
9.Add the eggplant. Make sure it is covered in the sauce.
10.Add the salt and lemon juice. Cook for 20 minutes
To serve
This dish tastes great with yoghurt, fresh coriander and warm bread or rice. Enjoin!
PAJARAWAN SRISOPA NO.26 1/2