Also known as aubergine, this vegetable curry is sweetish and is great with white rice. However, it is quite mild and might need a spicier accompaniment as well.
Ingredients
1.
250g brinjals
2.
1 onion, chopped
3.
3 - 4 green chilies, sliced, and if desired deseeded
4.
1 sprig curry leaves
5.
1” pandan leaf
6.
¼ tsp turmeric powder
7.
½ tsp salt
8.
¼ tsp fenugreek
9.
2 pcs gamboges, soaked in hot water
10.
¼ cup thin coconut milk
11.
¼ cup thick coconut milk
Serves 6
Method
1.
Halve the brinjal and then halve it again. Slice lengthwise into about 2” pieces and place in a saucepan
2.
Add all the other ingredients, except the thick coconut milk and bring to boil
3.
Reduce heat and allow to simmer
4.
Stir frequently until gravy thickens
5.
Add the thick coconut milk, bring to boil, adjust seasoning and remove from fire
Curries
