CURRIED BABY BRINJALS WITH SWEET POTATO
The Durban based Indian newspaper, Post, has an annual curry cook off competition and this recipe for the curried brinjals was one of the top 10 entrants a few years ago. Hubby is not looking happy on meatless Mondays and pretty soon on the home front vegetables will be side dishes for a while. This very aromatic and surprisingly delicious curry is worthy of being the main dish.
CURRIED BABY BRINJALS WITH SWEET POTATOES
2 Tbsps. olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed
2 green chillies, slit in half
2 tsp. mustard seeds
1 tsp. dhania powder
1 tsp. ground cumin
1 ½ tsp. turmeric powder
1 ½ tsp. chilli powder
1 large green pepper, sliced
12 baby brinjals sliced in half
3 medium sweet potatoes cut into wedges
3 medium tomatoes, pureed
Salt to taste
Heat the oil in a heavy based pan.
Add onions and cook until golden brown.
Add the green chillies, crushed garlic, green peppers and mustard seeds and braise for 5 minutes.
Add spices and cook for a further minute until aromatic.
Add brinjals and sweet potatoes. Mix well and cook for 5 minutes.
Add the tomato and cook on medium heat until potatoes are cooked. (Do not be tempted to add any water).
Add salt and fresh coriander.
Delicious served hot with, roti, naan bread or any flat bread.