Ingredients:
- 2 lb pork, cut to 2-3 inch pieces
- 1 small chinese eggplant
- 1 onion, chopped
- 1 TB turmeric powder
- 1 TB garlic powder
- 1/2+1/4 tp kosher salt
- 3 TB flour
- 3 TB oil
- 2-3 TB coconut paste
Procedure:
1. Dry pork pieces. Dust with flour.
2. Brown pork in oil, in a heavy skillet.
3. Remove pork from pan. Add chopped onion to pan to cook.
4. When onion is sizzling, add a little water to soften.
5. Place onion, pork and juice from cooking into a medium pot. Add water to half cover the ingredients. Add turmeric, garlic and salt. Bring to a boil. Then turn heat to low. Simmer for 1/2 hour with lid covered.
6. Chop eggplant. Add to the top of the mixture. Cover lid to let simmer, so that eggplant is steamed.
7. Gently mix the eggplant with gravy. Then remove all solid ingredients from pot, and place in serving bowl.
8. Add coconut paste to pot. Cook until melted. Then Pour gravy into serving bowl. Keep warm until serve.
3:42pm, browning pork coated with flour:
3:47pm, browned pork:
3:50pm, onion cooking:
3:54pm, onion transferred to pot:
3:55pm, pork added to pot:
4:07pm, spices added to pot:
5:55pm, cooked, with eggplants:
5:58pm, coconut gravy added:
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