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Brinjal Curry |

brinjal curry recipe

Brinjal Curry

This one is really fantastic if you have vegetarian friends that your meat eating mates will also love. It is very tasty, does not take much effort apart from making sure you give it a stir every now and then so that it does not stick to the bottom of the pot.

Next time I make it I will also add 2 medium diced potatoes and a little extra water just to add another texture and make it go further. I had 9 people around for dinner and used it as a vegetable not a main meal. It will feed 4-6 people as a main with rice 0r 10-12 as a vegetable.

What you need

1 kg baby brinjals halved or 1 kg chopped brinjal
2 medium onion finely chopped
1 teaspoon chopped garlic
1/4 teaspoon clove or 1 clove crushed up
1 teaspoon salt
1 Cinnamon stick
1 bay leaf
3 cardamom pods
2 star anise
10 or so curry leaves
1/2 teaspoon turmeric
2 tablespoons mild curry powder
1 tin chopped peeled tomatoes including liquid
1 cup vegetable stock
2 teaspoon ground cumin
1 Tablespoon Garam Masala
Chopped fresh coriander to serve (makes a big difference)

The process

Pop your brinjals onto a baking tray and then into a 200 Celsius oven for about 15 minutes to start the softening process.

While that’s on the go, place a large pot on a medium heat and cook your onions and garlic in a little oil until softened. Now add all of your spices except the cumin and Garam Masala, mix them well and allow to cook for about 2 minutes.

Now add your brinjals, stir and cook for another 5 minutes. Add the tomatoes and stock, stir well, cover and allow to simmer, stirring every now and then until the brinjals are nice and soft, about 1 hour.

About 10 minutes before serving, stir in the cumin and garam masala.

It is best to make this the day before and then reheat it before serving.


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8 Responses to “Brinjal Curry”

  1. Patrick says:

    Hi.
    Came upon your recipe by accident whilst looking for something else …..

    I grew up on curries and the like, and have my own method of preparing Brinjal Curry – using the large Brinjals.

    If you like you can mail me and I will set it out for you.

    I usually make enough to last for four days !

    The person who has an adversity to the seeds and stuff should try chewing it with the curry – mucho flavor !

  2. Yvonne says:

    Hi there Graham, was wondering if you don’t perhaps have a good recipe for zucchini fritters? Many thanks.

  3. Jeanette says:

    I really enjoyed this, but I am coming to think all these hard bits would be better off bagged. I think I never stopped picking out the hard bits as I was eating, cinnamon, star anise, cardamon pods.
    I gave this recipe to a few locals and before reading it through everyone asked what are “Brinjals’. You are certainly educating us as we go along.
    Something else recently you mentioned a while back, ‘seeded’ Dijon mustard. I have never come across this. Dijon is smooth here and the Seeded is as is.

    • Graham says:

      You learn something new everyday! Seeded Dijon mustard makes all the difference. If you cannot buy it locally, try buying it online.

  4. Shirley Galloway says:

    I have been waiting for this recipe for ages. Thank you. Shirley

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