Brinjal and Potato Curry.
Brinjal and potato curry is a good example of a curry made with a combination of vegetables.
If the sauce starts to dry out too much during the latter stage of cooking, add a little water to prevent burning. It is delicious served with Puri. (see rice and bread recipes.)
Ingredients.
350g / 12oz of aubergine, cubed.
2 teaspoons of salt.
3 tablespoons of oil.
1 to 2 teaspoons of chilli powder.
1 teaspoon of turmeric.
2 teaspoons of ground cumin.
2 teaspoons of ground coriander.
2.5cm / 1 inch piece of ginger root, peeled and finely chopped.
350g / 12oz of potatoes, peeled and cubed.
227g / 8oz of tinned tomatoes, sieved.
Juice of 1 lemon.
2 tablespoons of fresh coriander leaves, chopped.
1 teaspoon of garam masala.
Lime slices to garnish.
Method.
1. Sprinkle the aubergine with 1 teaspoon of the salt, place in a colander and set aside for 20 minutes.
2. Heat the oil in a pan, add the chilli powder, turmeric,cumin,coriander and ginger and fry for 2 minutes.
3. Add the potatoes and drained aubergine and fry, stirring, for 2 minutes.
4. Add the tomatoes, lemon juice, chopped coriander and remaining salt. Cover and simmer for 25 minutes or until the vegetables are tender.
5. Just before serving stir in the garam masala. Garnish with lime slices to serve.
Serves 4.
