Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

February 20, 2011

AUBERGINE / BRINJAL AND TOMATO CURRY

Serves 6 Preparation Time 45 minutes Ingredients ¼ kg long brinjals (either green or purple) cut into big pieces (soak […]
Serves 6 Preparation Time 45 minutes

Ingredients
¼ kg long brinjals (either green or purple) cut into big pieces (soak in water),
2 onions chopped,
2 tomatoes chopped,
2 green chillies chopped,
1 teaspoon garlic and ginger paste,
2 teaspoons chillie powder,
½ teaspoon turmeric powder,
1 teaspoon coriander powder,
1 teaspoon garam masala powder / all spice powder,
2 tablespoon chopped coriander leaves,
2 tablespoons oil, salt to taste

Heat oil in a pan and sauté the onions and green chillies for a little while.
Add the tomatoes, garlic paste and ginger paste, chillie powder, turmeric, garam masala / spice powder, coriander powder, a little of the chopped coriander leaves and salt and stir fry till the oil separates from the mixture.
Add the cut brinjals and 1 cup water and simmer on low heat till the gravy thickens.
Garnish with chopped coriander leaves.
Serve with rice or chapattis

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Article written by Bridget White-Kumar
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