Brinjal (eggplant) curry, another favourite recipe from our travels in Nepal. You can serve as a meal in its own right, or with daal baht, chilli and other side dishes. Brinjal curry
- 1 eggplant (the brinjal)
- 2 diced potatoes
- 2 diced tomatoes
- 1 finely diced onion
- 2 cloves of garlic (finely chopped)
- 2.5 cm fresh ginger (finely chopped)
- 1/2 teaspoon of ground turmeric
- 1 teaspoon of ground coriander
- 1/2 teaspoon of cumin seeds
- 2 cups of water
- fresh coriander leaves
- Before you start, slice the eggplant, sprinkle salt on each slice, and stack in a colander over the sink. Leave it for about half an hour. If the eggplant is at all green or bitter, this step will get the bitterness out. Wash the thoroughly then dice into 1cm chunks. (We often don’t bother with the salt, but it does make a difference.)
- Saute the cumin seeds, onion, garlic, and ginger
- Add the tomatoes, turmeric and coriander and cook for a few minutes
- Add the eggplant and potatoes, fry for a couple of minutes (enough to heat them through), then add the water.
- Cover and cook on a low heat until the potatoes and eggplant are soft. Stir occasionally and watch the amount of liquid; you can add more water if you need to.
- Serve with rice and coriander leaves.
You can stir through baby spinach leaves or rocket just before serving to add some green to the meal. We nearly always serve this alongside daal baht, but it is a good enough meal in its own right. We’ll usually have some tomato and chilli achar with it as well. Source: Adapted from Joys of Nepalese Cooking, by Indra Majupuria. 1988. Lashkar, India: S. Devi.