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)
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.