I was cooking this brinjal and potato curry on the same evening as I was making the sugar beans curry. As you may have read in the other post, the gas ran out which means I had to improvise a little with the cooking method, but it all turned out delicious in the end.
- 2 cloves garlic
- 1 finger ginger
- 2 red chillies
- Spice pack (unorthodox I know…)
- 1 Tbsp ghee or oil
- 3 potatoes
- 1 tsp each turmeric and masala
- 2 large brinjal
- Tin of tomatoes
- Tomato paste
- Dhanya (coriander / cilantro)
- Squeeze of lemon
Peel a finger of ginger and grate it into the crushed garlic. Keep aside and ready to add to the ghee or oil. For this curry I used oil.
Peel three potatoes and cut into quarters or eighths depending how big the potatoes are. Put the potatoes, turmeric and masala into a pot of water to par boil. You don’t need to par boil the potatoes but since I had limited gas to work with I had to think of quick ways to get the curry made. This also meant that I had to roast the brinjal in the oven a bit to save cooking time.
The spice pack is not something I normally use, but we had bought one to give it a go. The spice packs don’t have specific ingredients on them but it seems like it was a combination of masala, jeera, mixed herbs and garam masala. Put the spices in the oil with the chopped chillies. After a few minutes add the ginger and garlic and a few drops of the juice from the tomatoes. This keeps the garlic and ginger very flavourful. Then add the tomatoes and tomato paste and allow to reduce slightly.
Add the potato, brinjal and a handful of fresh dhanya. Cook until all the flavours have absorbed nicely. Salt to taste. You should be able to slice into the potato and see that they have changed colour (reddened) from the sauce.
Before serving add a squeeze of lemon and the rest of the dhanya.
For this meal, this curry was served with the sugar beans curry and dhanya yoghurt.