The ingredient list is in the description box. The cooking times as follows - 10 mins high heat, with the lid on 15 minutes medium heat, with the lid on 1 hour low heat, with the lid off ENJOY!
I love the fact that you use your hands in cooking. So many younger cooks seem squeamish about getting their hands into the mix. Often, it is the best way to get all the ingredients together. Love to watch you in the kitchen. Joyous!
Hi Chetna I just made this- got confused and cooked the last part 1 hour low and covered then 1 more hour uncovered. Was still absolutely delicious and didn’t come to any harm. This is a keeper. Thanks x
Gosh this is soooooo good. Still waiting for the rice to be finished but I keep snacking. I used miso as replacement for the shrimp paste. Thank you so much for this awesome recipe!
It was the bit at the end of the video that got me to try this recipe :) I didn’t have shrimp paste, so I used miso paste instead. It’s bubbling away now in the stove and it already tastes amazing! Really like this “Cook the book” series. Would never have found Burmese food like this. Keep up the good work and thank you :)
I tried this, using the timing for the 3 heat levels, and I would say it came out spot on! very yummy, and we all loved that smokey slightly charred flavour - was a HUGE hit with the family.
Rainy chilly day this was a perfect fix. I cooked on high heat closed lid for 10 mins before continuing on medium heat for 15 mins - think I had it on too hot as ended up with burnt residue on base of pan. Ended up only doing 30 min on low heat with no lid at end instead of 1 hour. Was still delicious served with salty yoghurt raita and some extea crushed peanuts on top.
Adapted this recipe as I wanted to use up some paneer. The sweetness of the aubergine with the fried paneer was just amazing. Nothing left sadly. Thank you so much
Oh my gosh, brinjal curry is my one of my absolute favourites but now I must try that! I even started growing my own eggplants this year but they are the smaller elongated ones. Thanks for making me salivate. lol
Omg, Chetna, you were absolutely right - this is the most incredible aubergine dish I’ve ever tasted! And love that it was so easy to make. Thank you for introducing me to this deliciousness. It will be in my repertoire for years to come!
I made it tonight and it turned out delicious! I didn't have shrimp paste so I substituted fish sauce. I love your cook the book series so please continue sharing these unique recipes. I love all your Indian recipes as well!
Hi Chetna, we watched you years ago on British Bake Off and a few months ago I found your channel. I've never had luck with eggplant and haven't had a recipe I loved, but I've made this one now twice and both times it was mouth wateringly delish. This will become one of my standard dishes for Friday night dinners. Thank you
@@FoodwithChetna I got around to it yesterday, but because the raw preparation was so big, I had to cook it in two batches. and that turned out to be a very good thing. Sadly, instead of charring, the first batch burned to a thick black cinder on the bottom within 8 of those first 10 minutes on high heat. Unfortunately, this was the very first time I had cooked eggplant so I had no idea what to expect. They were beyond saving 😥. However, I cooked the second batch on medium high and turned them after 6 minutes for another 6 minutes on medium high. They were nicely browned this time. Then I followed the remaining cook times and temps according to the recipe-15 minutes on medium, covered, turn, and 1 hour on low, uncovered (sort of like stewing). And they turned out fantastic! I confess I felt the spicing was a little bland when I prepared the mixture at first, so I added a teaspoon of curry powder (actually a sambhar masala powder) and half a teaspoon of Sri Lankan chilli powder. And to me, it raised it to top level. The eggplant slices did break down a little, but the end result was so tasty! In retrospect though, I'd also use half the oil next time. But thank you for this great introduction. The only thing missing was some warm chapati 😊.
Yum! I'll bet that last hour on low heat only adds to the anticipation of enjoying the dish! Always looking for a good aubergine dish, will give it a try! Thanks!
@@FoodwithChetna Oh my gosh, just made it today and although I didn't get the char you did, it was still so good! The flavor it delivers is not any specific flavor but melds into this really lovely jammy deep flavored combination that just makes one salivate when thinking of the taste! Thanks for sharing!
Hi Chetna, I had all the ingredients today for this curry but not time to cook for an hour still I made 🍆 curry. What I did is first put oil in the pan and then Aubergine slices with a bit of salt and turmeric and then I mix all the other ingredients and added to the aubergine and cooked for about 5 mins and it was delicious 😋 thank you for the recipe 😊
Hi Chetna I’m in the middle of making this for the second time. I fully agree with you. It’s so absolutely yummy unbelievably gorgeously nice that I don’t want to share it. I know exactly what you did when you stopped filming - you finished it all off! 😂. Thanks for all your hard work. You do it all so well. Keep going x
I decided to try and make it in the oven, because I thought it would be easier, would stick to the pan less, and enable me to use less oil. It was very easy, came out really delicious, but still kind of stuck to the pan. Maybe I left it in a little too long, and that made it stick to the pan, but I think it was worth it for the rich, caramelized flavor the extra time added. I'm going to be craving this until the next time I make it! Thanks for the recipe!
I have made this like 6 times, it is my new favorite eggplant dish! but the best part is your reactions to eating it, wow you love food as much as I do
OMG Chetna, this was delicious!! I made it exactly as you did, but i noticed there is schrimp paste in the recipe? I noticed you did not add any to ours either... I loved it without the schrimp paste. This is one of the best aubergine curry I have ever had!
I've been wanting an excuse to cook aubergines for a while now (I buy them just to have in and they go off so I only get them now if I know I want to use them that day) so I'll make this tomorrow. Exciting! Great video as always Chetna!
Thanks so much for introducing this recipe. It was really delicious. Next time, I will reduce the quantity of oil as I had to skim off quite a lot during cooking.
It looks very tasty! I'm always happy to have another eggplant recipe to work with. A small question though. Did I miss where the shrimp paste is used? I didn't catch it, and I've watched it twice now.
The flavor of this is delicious! I did not use a not stick pan, and unfortunately I had fond on the bottom of my pan that was getting burned. So I co rubies to stir it to scrape up the find before it burned badly. The aubergine broke apart. Having said that, it is still delicious!!! And I’m still going to eat all of it. Next time I would use a nonstick pan or put it in the oven instead.
Tried this and was really great and big hit when served to friends, thank you Chetna. But was wondering if oil reduced from 150 to 100 ml makes difference?
Hey Chetna, great recipe to share! Will be making this for lunch. Any suggestions for a vegan sub for shrimp paste, or is it okay to omit it entirely? Thank you!
Omg. This looks incredible. Do you think it might work to do the last hour in an oven? Thinking I might be more comfortable leaving the room during that last hour with it in the oven rather than on hob
I made it fir the second time yesterday! It was as good as the first time, and I shared it with my neighbors! They loved it as much as I do! Chetna, just a suggestion. The list of ingredients says 200g tin of tomatoes. I think you mean 400g as in the video? Perhaps it should be changed?
OMG looks amazing... going to try this weekend after Thanksgiving! Had gotten an aubergine/eggplant to make moussaka but will halve that recipe so I can try this too!!!!!! Thx Chetna. You are sooooooooo beautiful & fun :)
That’s so funny, same dilema here. Got 5 eggplants for moussaka but now seems my moussaka just got smaller. Happy Thanksgiving to our southern neighbours.
Amazing recipe which actually caused me to buy the book it came from. Did you actually use a whole tin of chopped tomatoes (which is usually 400g), when the recipe in the book actually says 200g ? I ask because I made this (using 200g of tomatoes) and it needed more liquid, so I am wondering if 400g is actually better. It still tasted amazing but my pan needed major surgery after making this !!
![โรงเรียนตอนตี 2 โคตรหลอน..!! [โรงเรียนไดเม่]](http://i.ytimg.com/vi/2MAEMwqVYh8/mqdefault.jpg)
The ingredient list is in the description box. The cooking times as follows -
10 mins high heat, with the lid on
15 minutes medium heat, with the lid on
1 hour low heat, with the lid off
ENJOY!
Thank you for clarifying!
Mine Did fall to pieces after 15 mins!!!But thank you for the idea!
Thank you! Will be trying this later in the week.
Thanks chetna,
I cook with aubergine all the time its my favourite vegetable will definitely try this it looks so delicious.
i guess I am pretty off topic but does anyone know of a good place to watch newly released tv shows online?
Made this last night for my wife and daughter. First ever compliments I've had about my cooking. Thank you
First of many I hope
So you cooked it 10 mins, then 15 mins, and 1 hour covered, and then an hour after uncovered?
I love the fact that you use your hands in cooking. So many younger cooks seem squeamish about getting their hands into the mix. Often, it is the best way to get all the ingredients together. Love to watch you in the kitchen. Joyous!
Thank you so much
Your enthusiasm for food is contagious and makes me happy. 🥰
Thanks Susan
Love it when you cook vegetarian recipes ❣️
So glad!
Hi Chetna
I just made this- got confused and cooked the last part 1 hour low and covered then 1 more hour uncovered. Was still absolutely delicious and didn’t come to any harm. This is a keeper. Thanks x
yes a keeper for sure
Gosh this is soooooo good. Still waiting for the rice to be finished but I keep snacking. I used miso as replacement for the shrimp paste. Thank you so much for this awesome recipe!
thanks
I loovvveee aubergine so this a must-try recipe. Thank you Chetna. So glad I found you!
Hope you enjoy and welcome to the channel
It was the bit at the end of the video that got me to try this recipe :) I didn’t have shrimp paste, so I used miso paste instead. It’s bubbling away now in the stove and it already tastes amazing! Really like this “Cook the book” series. Would never have found Burmese food like this. Keep up the good work and thank you :)
Wonderful, I am loving this series too.
Was there shrimp paste in the recipe??? Must have missed that!🤣🤔😖
I tried this, using the timing for the 3 heat levels, and I would say it came out spot on! very yummy, and we all loved that smokey slightly charred flavour - was a HUGE hit with the family.
Glad you liked it!!
Rainy chilly day this was a perfect fix. I cooked on high heat closed lid for 10 mins before continuing on medium heat for 15 mins - think I had it on too hot as ended up with burnt residue on base of pan. Ended up only doing 30 min on low heat with no lid at end instead of 1 hour. Was still delicious served with salty yoghurt raita and some extea crushed peanuts on top.
Adapted this recipe as I wanted to use up some paneer. The sweetness of the aubergine with the fried paneer was just amazing. Nothing left sadly. Thank you so much
My pleasure 😊
Oh my gosh, brinjal curry is my one of my absolute favourites but now I must try that! I even started growing my own eggplants this year but they are the smaller elongated ones. Thanks for making me salivate. lol
Hope you enjoy
Omg, Chetna, you were absolutely right - this is the most incredible aubergine dish I’ve ever tasted! And love that it was so easy to make. Thank you for introducing me to this deliciousness. It will be in my repertoire for years to come!
Glad you liked it!!
I confess that Id watch and listen to you whatever you were doing but the cooking is the icing on the cake and I am cooking this recipe today!
Hope you enjoy
Looks fantastic, will definitely try this.
Having made many of your curries I'd have to say this is one of the 3 top curries I've ever had beautiful
Wow, thank you
so delicious. I am salivating.
Good to see how impressed you were. Did you prefer the flavour when it was straight out of the pan? Or after it had sit for a while?
Was amazing both ways!
I made it tonight and it turned out delicious! I didn't have shrimp paste so I substituted fish sauce. I love your cook the book series so please continue sharing these unique recipes. I love all your Indian recipes as well!
Wonderful!
Hi Chetna, we watched you years ago on British Bake Off and a few months ago I found your channel. I've never had luck with eggplant and haven't had a recipe I loved, but I've made this one now twice and both times it was mouth wateringly delish. This will become one of my standard dishes for Friday night dinners. Thank you
Wow, thank you Diana
OMG. Just made this. Came out exactly like yours. Beyond belief delicious!!! Thank you, Chetna!
My pleasure 😊
I was as shocked as you about that last hour uncovered. But it certainly did look good. Thanks. I'm looking forward to trying it.
its so good
@@FoodwithChetna I got around to it yesterday, but because the raw preparation was so big, I had to cook it in two batches. and that turned out to be a very good thing. Sadly, instead of charring, the first batch burned to a thick black cinder on the bottom within 8 of those first 10 minutes on high heat. Unfortunately, this was the very first time I had cooked eggplant so I had no idea what to expect. They were beyond saving 😥. However, I cooked the second batch on medium high and turned them after 6 minutes for another 6 minutes on medium high. They were nicely browned this time. Then I followed the remaining cook times and temps according to the recipe-15 minutes on medium, covered, turn, and 1 hour on low, uncovered (sort of like stewing). And they turned out fantastic! I confess I felt the spicing was a little bland when I prepared the mixture at first, so I added a teaspoon of curry powder (actually a sambhar masala powder) and half a teaspoon of Sri Lankan chilli powder. And to me, it raised it to top level. The eggplant slices did break down a little, but the end result was so tasty! In retrospect though, I'd also use half the oil next time. But thank you for this great introduction. The only thing missing was some warm chapati 😊.
Ooh, looks amazing! The low and slow cooking method must make the flavors nicely concentrated.
Yes they do
Yum! I'll bet that last hour on low heat only adds to the anticipation of enjoying the dish! Always looking for a good aubergine dish, will give it a try! Thanks!
This really is so good
@@FoodwithChetna Oh my gosh, just made it today and although I didn't get the char you did, it was still so good! The flavor it delivers is not any specific flavor but melds into this really lovely jammy deep flavored combination that just makes one salivate when thinking of the taste! Thanks for sharing!
Can’t wait to make this! Please cook another dish from this wonderful cookbook soon, Chetna!
Hi Chetna, I had all the ingredients today for this curry but not time to cook for an hour still I made 🍆 curry. What I did is first put oil in the pan and then Aubergine slices with a bit of salt and turmeric and then I mix all the other ingredients and added to the aubergine and cooked for about 5 mins and it was delicious 😋 thank you for the recipe 😊
Hi Chetna
I’m in the middle of making this for the second time. I fully agree with you. It’s so absolutely yummy unbelievably gorgeously nice that I don’t want to share it. I know exactly what you did when you stopped filming - you finished it all off! 😂. Thanks for all your hard work. You do it all so well. Keep going x
My pleasure 😊 glad you agree with me
Looks delicious .. A must try
Absolutely
Thank you! I love love love aubergine and I'll be cooking it for sure this weekend! Super excited for this! Thank you!
enjoy
I HAVE to make this today, based on watching you eat it and going back for more at the end, your face says it all!
Made this yesterday and it was wonderful!
woohoo
Look yummy and tasty wow👍👍😋😋😋
Thank you so much
I decided to try and make it in the oven, because I thought it would be easier, would stick to the pan less, and enable me to use less oil. It was very easy, came out really delicious, but still kind of stuck to the pan. Maybe I left it in a little too long, and that made it stick to the pan, but I think it was worth it for the rich, caramelized flavor the extra time added. I'm going to be craving this until the next time I make it! Thanks for the recipe!
Glad you enjoyed it anyways
I have made this like 6 times, it is my new favorite eggplant dish! but the best part is your reactions to eating it, wow you love food as much as I do
Thanks and so glad you are loving it too
Jesus Christ that my lady looks fantastic, I'm going to cook that tonight. I can smell it from here 😂👍
Enjoy
@@FoodwithChetna It was delicious and I will be doing it again very very soon, thanks for posting it my friend 👍😁
OMG Chetna, this was delicious!! I made it exactly as you did, but i noticed there is schrimp paste in the recipe? I noticed you did not add any to ours either... I loved it without the schrimp paste. This is one of the best aubergine curry I have ever had!
Did you cook it for 2:25 mins?
@@the18thelement i followed the cooking time in the recipe.
Chetna this curry looks amazing have all the ingredients in so deffinately going to have to make this one soon!
Hope you enjoy
Absolutely delicious! Who knew aubergines could taste so good!
Thanks so much much for sharing this recipe Chetna x
I made it this evening and it was amazing. I shall certainly be making it on the regular 💁♀️😁😘
Wow! I’ll definitely try this recipe. Thanks
You are welcome
I've been wanting an excuse to cook aubergines for a while now (I buy them just to have in and they go off so I only get them now if I know I want to use them that day) so I'll make this tomorrow. Exciting! Great video as always Chetna!
Thanks and hope you will love this recipe
Your ad-libs are giving me life!!! Making this today!!!!!!!! Thank you 😊
Cannot wait to try this. Thank you for sharing.
I made this Auvergne curry tonight. Absolutely awesome!
I’ll be making it again soon. Thank you Chetna
I will for sure! It’s very easy even if not a quick recipe
It really is!
This looks so easy! Gonna try it! Thanks for sharing!
Thank you for sharing this! Going to try it soon.
Hope you like it!
This was so delicious - love your cooking lessons! Yes large quantity but it cooks down. What size is your pan? My frying pan is too shallow
This is amazing Chetna - I absolutely agree with you 😊
Thanks a lot 😊
Lovely recipe👌🏻 😀
Thanks a lot
Looks fantastic can't wait to try it. Was it very hot with the 2 finger chillies?
The chillies were not that hot it this was not spicy at all
This looks AMAZING!
Thanks Jodi
I shall try it!
This is so simple but looks very flavorful. I bet it's worth the 1.5hr cookong time
Worth every minute
Thanks so much for introducing this recipe. It was really delicious. Next time, I will reduce the quantity of oil as I had to skim off quite a lot during cooking.
that looks divine!
It definitely is
This looks exceptionally phenomenal❗
thanks a lot
It looks very tasty! I'm always happy to have another eggplant recipe to work with. A small question though. Did I miss where the shrimp paste is used? I didn't catch it, and I've watched it twice now.
Sorry I missed putting it in :))))))
@@FoodwithChetna No problem! I assume it was with the tomatoes and peanut butter mix, right?
Sorry .....I am a bit confused.....did you put any shrimp paste in the curry???
Never thought of Egg plant being made like this. Will try and let you know
Hope you will enjoy
Can’t wait to try it.🙂🙏🏻
Enjoy
I drooled as soon as I saw the pic
Its so good
I love aubergine, can't wait to try making this...😊😊😊
That looks too easy. Can't wait to try it.
The flavor of this is delicious! I did not use a not stick pan, and unfortunately I had fond on the bottom of my pan that was getting burned. So I co rubies to stir it to scrape up the find before it burned badly. The aubergine broke apart. Having said that, it is still delicious!!! And I’m still going to eat all of it. Next time I would use a nonstick pan or put it in the oven instead.
Tried this and was really great and big hit when served to friends, thank you Chetna. But was wondering if oil reduced from 150 to 100 ml makes difference?
Hi, looks amazing. Is this a main course dish or do you serve it with something like bread?
My first time watching your video. I want to make this. Any replacement for the Shrimp paste to really make it a veggie dish? 🤔
❤️❤️❤️
Missed this one ☝🏻
Love it.
Was shouting at you no lid for last hour.
Mxx
haha
Looks like I'll have to get to the store to get some eggplant to make this dish. You made it sound so good, it's a must-try! :)
It sure is
Hey Chetna, great recipe to share! Will be making this for lunch. Any suggestions for a vegan sub for shrimp paste, or is it okay to omit it entirely? Thank you!
I substituted with miso paste. Delicious
@@maresab3650 thank you!!
I opted out
What an interesting recipe. Looks wonderful and I'll bet it tastes great. Definitely going on the "to try" list. Happy thanksgiving, from America
You too!
👍😋
Thanks
Looks wonderful! I totally love your mistake, I would have made it, too!!! Will cook it, as soon as the price of aubergines comes down a bit....
Hope you enjoy
Omg. This looks incredible. Do you think it might work to do the last hour in an oven? Thinking I might be more comfortable leaving the room during that last hour with it in the oven rather than on hob
Yes should do
I made it fir the second time yesterday! It was as good as the first time, and I shared it with my neighbors! They loved it as much as I do!
Chetna, just a suggestion. The list of ingredients says 200g tin of tomatoes. I think you mean 400g as in the video? Perhaps it should be changed?
I'm confused about the shrimp paste as well as I didn't see it in the video. Also in the video it's 1tsp paprika not 1tbsp :/
Looks amazing!
It does!
Did you cook it for 2 hours, or one hour? 1 hour lid on and 1 hour lid off? I got confused. Just want to make sure I get it right. Looks awesome!
Last part was 1 hour lid off, will leave it in a comment and pin it!
This looks gorgeous!
I must try. Is there a substitute for the ground nut oil and the msg?
OMG looks amazing... going to try this weekend after Thanksgiving! Had gotten an aubergine/eggplant to make moussaka but will halve that recipe so I can try this too!!!!!! Thx Chetna. You are sooooooooo beautiful & fun :)
Hope you enjoy
That’s so funny, same dilema here. Got 5 eggplants for moussaka but now seems my moussaka just got smaller. Happy Thanksgiving to our southern neighbours.
It looks very tasty, I want to try it for sure! what kind of pan did you use, and does it have to be non stick or can I use regular stainless?
Looks soooo yummy. My only question is why no garlic? I must make this!
no garlic because this recipe has no garlic, not everything needs garlic to make it delicious
Thank you so much for listing x
My pleasure
Next curry we cook will be this. Thanks!.
Hope you enjoy
Aubergines need to be succulent and melty. I can't wait to try this.
Very excited to try this. 😁
It looks AMAZING!!!🥰
Oh my god, so so good!
Oh I need to try this....
Amazing recipe which actually caused me to buy the book it came from. Did you actually use a whole tin of chopped tomatoes (which is usually 400g), when the recipe in the book actually says 200g ? I ask because I made this (using 200g of tomatoes) and it needed more liquid, so I am wondering if 400g is actually better. It still tasted amazing but my pan needed major surgery after making this !!
Yes I used 400 gms tin as the other half would have gone wasted otherwise
Ok. I usually don't like eggplants, what us yanks call aubergines, but this looks fantastic.
So good
What would you replace the shrimp paste with for those who are allergic?
I actually didnt use it
@@FoodwithChetna Then that's what I'll do. do you need a non-stick pan?
love your videos. What type of pan is that you are using?
pan details in my paneer biryani video
Brought up on Khow sway and Ceylon Chicken curry.
Aubergines are Super indeed.
So super,no potatoes please.
I’m drooling😋
Its so good
U don't like coriander, can i use parsley?
Sure
Making this for dinner tonight!
hm, usually I'm not an aubergine fan, just doesn't taste like a lot I think but this is maybe worth a try?! Thanks :)
Looks lovely ❤
Thank you! 😊
What about the shrimp paste? I suppose it is ok to leave it out?
Yes I left it out too