Donna Sofia’s Brinjals (Aubergines) in Curry

Ingredients

½ kg small Indian Aubergines (Brinjals)

Masala paste -ground in vinegar

2 tsp coriander powder

1 tsp cumin

1” piece ginger

5 cloves garlic

2 green chillies

1 tsp chilli powder

2 onions

1 large onion - chopped

1 large tomato- cubed

1 tbsp sugar

1 tbsp tomato sauce

1 tsp tamarind paste

½ bunch fresh coriander

½ cup oil

 

Cooking Steps

Step 1
Wash and slit the aubergines halfway into 4 – do not remove the stalks or cut all the way down as the aubergines have to remain whole. Soak the cut aubergines in salt water for 15-20 minutes.

Step 2
Grind the masala ingredients together in vinegar.

Step 3
Drain the aubergines and stuff with half the masala paste.

Step 4
Chop the onion and tomato and fry in the oil.

Add the remaining masala and fry for a few minutes.

Add the stuffed aubergines and fry turning occasionally so all sides are browned.

Add ½ cup water, tomato sauce, sugar and salt.

Cover and simmer on a very low flame until the curry is thick and the aubergines are soft.

Finally, add the tamarind paste and chopped coriander.

Serve with plain boiled rice