Liver Eggplant Green Chili Cook Ampela

For 4 servings:

Material:

- 3 tablespoons cooking oil

- 250 grams ati ampela

- 500 ml of water to boil

- 3 fruit purple eggplant, cut into pieces

- Salt, sugar to taste

- Two knuckles galangal, smashed

- Cooking oil to taste

Coarse crushed spices:

- 10 pieces of green chilli

- 5 onions

- 3 cloves garlic

Method:

1. Boil until cooked ampela hearts, lift and drain. Cut into pieces and set aside.

2. Fry eggplant until brown, remove.

3. Heat 3 tablespoons oil, saute the spices, galangal until fragrant.

4. Enter ampela hearts, eggplant. Add sugar, salt. Cook until done. Lift and serve.