Eggplant – mushroom – curry

Ingredients for 4 servings:

• 600 g eggplant(s), sliced
• 250 g mushrooms, quartered
• 3 medium onions, cut into rings
• Vegetable oil, neutral
• 1 piece(s) ginger root, approx. 2.5 cm, grated
• 2 garlic cloves, pressed
• 1 tbsp turmeric
• 1 chili pepper(s), red, finely chopped
• 1 stalk of lemongrass, finely chopped
• 400 ml coconut milk
• 300 ml water
• salt and pepper
• 1 tsp tamarind(s) , (tamarind pulp) soaked in 50 ml warm water
• 2 tbsp sugar
• Fried onions or fried onion rings for decoration
• Coriander or parsley, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Vegetarian curry

Sprinkle the eggplant slices with salt and let stand for about 30 minutes. Then pat off any excess moisture with kitchen paper. Fry in hot oil on both sides in a pan. Remove and set aside. Fry the mushrooms, remove, and set aside. Brown the onion slices in a little oil. Add the ginger, garlic, turmeric powder, chili, and lemongrass and fry briefly until fragrant. Deglaze with coconut milk and water and bring to a boil. Add the fried eggplant slices and mushrooms, season with salt and pepper, bring to a boil, and simmer the curry gently for 15 minutes. Strain the tamarind juice through a small sieve and squeeze out some of the pulp. Add to the curry along with the sugar. Season again to taste. Serve sprinkled with fried onions or fried onions and chopped coriander leaves. Serve with rice, Indian flatbread, and chutneys or raitas.