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Curried brinjal

Recipe from: 9/3/1992 12:00:00 AM
Ingredients 11
Servings 4


  • 1
    large aubergine, cubed
  • salt
  • 1
    onion, sliced
  • 15
  • 10
    curry powder
  • 2
    ground cumin (jeera)
  • 3
    tomatoes, skinned and diced
  • 4
    potatoes, skinned and diced
  • 200
    boiling water
  • 15
  • salt and pepper to taste


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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