Brinjal and Tomato Curry

When we lived in Natal I made this curry with the long finger brinjals grown by the local Indian population. Of about the same dimensions as a courgette, they hold their shape well when cooked and are firmer and sweeter than the regular Mediterranean aubergines. If you can't find the long finger brinjals, use the regular large ones that are usually available but cut them into 6-8 pieces lengthways for more even cooking.

Preparing the brinjals by macerating in salt and then brushing with oil, rather than putting oil in the pan to fry them, prevents them from absorbing too much oil, which would make the finished dish very greasy.

Although courgettes don't feature in Indian cooking, they can also be used to make this curry, as can potatoes, sweet potatoes and pumpkin or butternut squash.

This is a great side dish to have with other Indian food or as a vegetarian meal with Naan bread, sticky rice, raita or chutney.

Ingredients:
600g brinjals, preferably the Indian finger brinjals
5ml salt
150ml vegetable oil
30ml ginger puree
30ml garlic puree
2 long thin green chillies, finely chopped
40-50ml water
10ml fennel seeds
5ml cumin seeds
15ml freshly ground coriander seeds
2ml turmeric
400g chopped tomatoes, tinned is fine
2ml freshly ground black pepper
50ml water
2ml salt
15ml chopped fresh coriander
15ml chopped fresh mint

Method:

Trim the brinjals at both ends and cut in half lengthways. Toss them with about a teaspoon of salt and set aside in a colander to macerate for about 10 minutes.

Heat a large frying pan over high heat. Pour oil into a shallow dish. Brush the brinjal pieces with oil and then fry them in the hot pan for 3-4 minutes on each side until well browned. Set aside in a bowl and repeat with the remaining brinjals until all are cooked.

Put the ginger, garlic and chilli in a mini blender with about 40-50 ml water and blend to a smooth paste.

Put 30ml of the remaining oil into the frying pan and add the cumin and fennel seeds. When they begin to fizz, allow them to do so for about 30 seconds before adding the prepared paste and fry for another 2-3 minutes. Add the coriander and turmeric, followed shortly by the tomatoes, black pepper, 50ml water and 2ml salt. Cover and leave to simmer over low heat for 8-10 minutes until reduced and thickened.

Return the fried brinjals to the pan and toss carefully to coat in the sauce. Simmer for about 5 minutes, then fold in the fresh herbs and serve.