Egg plant curry
#WM1 #mybestrecipe #Brinjal
I learnt this curry from my boss #Mrs Hajat . It was my most favorite curry of all made by her. She would remember me and secretly bring it for me everytime she made it. She would give it to me secretly to avoid misunderstanding with the other members of staff. #Malawi
The best part of this curry is the fried melt-in-mouth eggplants that has super smooth shiny skin and juicy pulp mixed with sour gravy. Balanced sourness is the key to success otherwise it is a very simple recipe.
This recipe can serve 1 person with a little left over.
Egg plant curry
#WM1 #mybestrecipe #Brinjal
I learnt this curry from my boss #Mrs Hajat . It was my most favorite curry of all made by her. She would remember me and secretly bring it for me everytime she made it. She would give it to me secretly to avoid misunderstanding with the other members of staff. #Malawi
The best part of this curry is the fried melt-in-mouth eggplants that has super smooth shiny skin and juicy pulp mixed with sour gravy. Balanced sourness is the key to success otherwise it is a very simple recipe.
This recipe can serve 1 person with a little left over.
Cooking Instructions
- 1
Soak tamarind in hot water and muddle in the water itself to make pulp. Cut the eggplant 🍆 in large pieces as shown in the pic. IF YOU CUT THEM THIN, THEY WILL SHRINK AND GET CHEWY WHILE DEEP FRYING. deep fry them on medium tonhigh flame till they are soft.
- 2
Remove them from oil and keep aside. Heat up 1 tbsp oil in a pan and fry onions till they are translucent and tender. Add mustard seeds and tomato puree then after. Uncrackled mustard seeds taste very nice, but if you do not like them, add them in the hot oil, let it crackle and then add onion.
- 3
Add spices and stir well. Cook till oil oozes. Then add the fried egg plants as well as the tamarind pulp (sieved) and sugar.
- 4
Combine well and cook on low heat till oil oozes. Ready to serve! Goes very well with rotli, paratha, rice..
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