It looks very delicious, Thanks for sharing. I'm curious to why you didn't roast it. I have NEVER eaten it unroasted and in such big chunks. Then again, I have only eaten the Guyanese version.
Shaun, you did an excellent job. 👏🏾 but tell me something, when you add the eggplant; 🍆, at any point did you add water to the pot? Or maybe it sprung liquid. I found the moisture level seemed more. Or maybe it's just my eyes playing tricks on me.🙈
Would be trying this but I would need to fry the coat the eggplant with flour and fry it, before adding it to the curry sauce; so that the texture of the eggplant is not too mushy.
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Correct me if I'm mistaken but you're one of the only local chefs I see using carapulay leaves, it shows you know how to flavor curries perfectly 😊
I love eggplant so thanks for that amazing recipe..
I will try this for sure.
It looks very delicious, Thanks for sharing. I'm curious to why you didn't roast it. I have NEVER eaten it unroasted and in such big chunks. Then again, I have only eaten the Guyanese version.
First time watching u. Love the recipes, job well done . Will definitely try them. Looking towards many more.
Good afternoon! Deliciousness!!My niece is trying to find the dehydrated products in the local grocery, but can’t seem to find them. Any suggestions?
Wow! Looks good!
Best recipe!! Never added coconut milk tho, I’ll try next time. We do add boiled fried eggs to it.
Can you do a paneer dish soon?!😊
Wow that’s a lot of methi
I thought it was too much for that pot
Shaun, you did an excellent job. 👏🏾 but tell me something, when you add the eggplant; 🍆, at any point did you add water to the pot? Or maybe it sprung liquid. I found the moisture level seemed more. Or maybe it's just my eyes playing tricks on me.🙈
Would be trying this but I would need to fry the coat the eggplant with flour and fry it, before adding it to the curry sauce; so that the texture of the eggplant is not too mushy.
Nice but it missing some pigtails😅