Name: Summer Vegetable Dry Curry
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 2 servings
Cuisine: Western Cuisine
Ingredients: Eggplant 3 (250g); Onion 1/2; Ground Pork 150g; Curry Powder 2 tsp; [A] Worcestershire Sauce 1 tbsp; [A] Ketchup 2 tsp; [A] Soy Sauce 1 tsp; Salt 1 pinch

▶ YouTubeで見る

Original: English

Summer Vegetable Dry Curry

by 食事処さくらの料理教室

A fragrant dry curry bursting with the flavors of summer, featuring plenty of seasonal eggplant. This dish is light and refreshing as it's made without curry roux, making it easy to enjoy even when you have a poor appetite during hot weather. A truly satisfying meal!

Ingredients

Scale:

Main Ingredients (2 servings)

Eggplant 3 (250g)
Onion 1/2
Ground Pork 150g

📖Cooking Basics

dry（tantanmen）

Steps

Prepare a bowl and a colander. Trim the stem ends off 3 eggplants (250g), leaving the very tip attached. Peel off the remaining stem. Shave off any tough, green parts that are difficult to eat.
🕒 00:20
Cut the eggplants in half lengthwise, then cut each half lengthwise into 3-4 strips. Next, rotate the eggplant and cut it crosswise into pieces about the same width as the lengthwise strips.
🕒 01:06
Place the cut eggplant in a bowl and add enough water to cover. Place a piece of kitchen paper on top of the eggplant as a lid, and let it soak for 5-10 minutes to remove bitterness. Key Tip! By cutting the eggplant into small pieces, it absorbs less oil. Soaking briefly in water is sufficient to remove bitterness without needing salt or sugar.
🕒 01:44
Cut off the root end of 1/2 onion by making a diagonal cut.
🕒 02:25
Cut the onion into 3 wedges lengthwise, then make diagonal cuts across the wedges. Lay the onion wedges flat and chop them crosswise. Key Tip! Making horizontal cuts first prevents the outer portions from becoming too large.
🕒 02:43
Place the chopped onion in a bowl or wrap it in plastic wrap.
🕒 03:21
Measure out 2 tsp of curry powder into a separate container.
🕒 03:31
In another bowl, combine 1 tbsp of Worcestershire Sauce, 2 tsp of ketchup, and 1 tsp of soy sauce, and mix well to create the seasoning mixture.
🕒 03:50
Heat a frying pan over low to medium heat and add a generous amount of oil. Let the oil heat thoroughly. Key Tip! Sautéing the eggplant in hot oil helps it retain its vibrant color.
🕒 05:01
Once the oil is hot, add the drained eggplant and onion, and sprinkle with a pinch of salt. Stir to coat everything with oil and sauté for 3-4 minutes until the eggplant becomes tender. Key Tip! Sautéing the eggplant until very soft and removing its moisture enhances the natural flavor, resulting in a light and refreshing curry.
🕒 05:15
Transfer the sautéed eggplant and onion to a bowl.
🕒 06:06
Heat the frying pan over low to medium heat and add a small amount of oil. Add 150g of ground pork and sprinkle with a pinch of salt. Sauté until the pork is cooked through. Key Tip! The salt added to the ground pork is not for seasoning, but to enhance the meat's natural flavor.
🕒 06:09
Once the ground pork is cooked, turn off the heat and add 2 tsp of curry powder. Use the residual heat of the pan to toast the spices and release their aroma. Key Tip! Spices can burn if overcooked, so quickly toasting them with residual heat will bring out their fragrance.
🕒 06:43
Once the spices are fragrant, return the heat to low-medium. Add the sautéed eggplant and onion, and the prepared seasoning mixture. Stir to combine and cook for 1-2 minutes to thicken and evaporate excess moisture and acidity.
🕒 07:03
Taste and adjust seasoning with salt if necessary.
🕒 07:30
Serve in a bowl. Your summer vegetable dry curry is complete! Key Tip! By thoroughly sautéing the eggplant to condense its flavor and then evaporating excess moisture at the end for a lighter texture, you create a refreshing and easy-to-eat dry curry.
🕒 07:42