For this week, we arrange vegetable curry called tenderized egg-plant. Sometimes, our Myanmar people want to have a meal without fish and meat just only vegetable.It will be cooked by our master-chef U Ba Htoo Sein, the master-chef of the Holly-wood restaurant and his assistant Ko Aung Than Htay.

This time we arrange egg-plant with dry shrimp-powder. First, we would like to mix all the ingredients, the ginger, the citrus which can make the curry very fragrant, and garlic and fish-paste, the most important thing for our Myanmar people in cooking. If we put more dry shrimp-powder, the curry will be more delicious. Then put chilli powder to make the curry colourful. A little amount of the turmeric powder is needed in cooking Myanmar curry. Then sauce is added. The eggplants are divided in the middle .One eggplant is divided into four pieces. The mixed ingredients are put into the four parts of the egg-plant. And then it is ready to cook. Egg-plant curry is not only the main dish but also side-dish Myanmar people have as a meal. Oil is to be cooked first and pounded chilli has to be put again into the pot. Then egg-plant stuffed with ingredients are put into the pot and just a small amount of water is put.

Egg-plants are used depends on the consumers of the family. When it has been cooked it is ready for our consumers covering with corianders. It is a very typical appetizing curry of egg-plant stuffed with the dry shrimp-powder decorated with corianders and tomatoes.