Curried brinjal

YOU
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (11)

1.00 aubergine — large, cubed
salt
1.00 onion — sliced
15.00 ml oil
10.00 ml curry powder
2.00 ml cumin — ground
3.00 tomatoes — peeled and diced
4.00 potatoes — peeled and diced
200.00 ml water — boiled
15.00 ml sugar
salt and freshly ground black pepper — to taste
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Method:

Place the brinjal cubes in a colander and sprinkle with a little salt. Leave for 20 minutes. In a large pan, sauté the onion in the oil until soft. Add the curry powder and cumin and stir-fry for another minute. Remove from the heat. Rinse the brinjal well and add to the curry mixture. Stir-fry lightly before adding the diced tomato and potato. Reduce the heat, cover and simmer until the tomatoes form a purée and the diced potato is soft. (Add a little boiling water to prevent the dish from becoming dry and replenish the water as needed.) Season with sugar and salt and pepper to taste. Serve as a side dish.
Serves 4.



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