Khayan Thee Hnut
4 serving
A Burmese eggplant curry. {Editor's note: Add the Guajarati script to the title.}
Ingredients
- 4 Holland Eggplants, or other small eggplants {convert to weight each}
- 4 Shallots, finely chopped
- 3 Tomatoes, seeded, diced {convert to weight}
- 2 clove Garlic, chopped
- 1/2 tsp. Ground Turmeric
- 3 tsp. Fish Sauce
- 1/2 tsp. Salt
- 1 1/2 tsp. Chile Powder
- 1 Tbsp. Dried Shrimp Powder
- 2 tsp. Peanut, roasted, crushed
- 2 tsp. Palm Sugar
- 2 Tbsp. Vegetable Oil
- 1 c. Water, plus more as needed
Instructions
Instructions
Prepare Eggplant
5 minutes1.
Slice each eggplant down the center from bottom to top, leaving the top section intact. Submerge in water while preparing the rest of the dish to prevent discoloration.
Prepare Filling
2 minutes2.
Mix together the shallots, tomatoes, garlic, shrimp, peanuts, fish sauce, sugar, turmeric, salt, and chile powder.
Stuff Eggplant
2 minutes3.
Stuff each eggplant with the filling.
Cook
30 minutes4.
Place the eggplants in a large pan and cover with any remaining filling. Drizzle the oil and water over top, cover pan, and cook over medium low heat until eggplant is soft and most of the liquid has evaporated. Add additional water if it becomes too dry.
{Determine time this step takes.} Remove lid and continue cooking until the eggplants are tender and browned, the remaining liquid reduces, and the filling begins caramelizing to the pan. Serve
Made this to accompany Burmese lemongrass chicken. The flavor is very unique, I think coming in large from the dried shrimp powder. This makes a good side dish, but if making this as a side, four eggplants are more like 8 servings. I don't think I would eat this as a main course by itself.