By: Erna Dyanty
Brinjal (or eggplant or aubergine), are a match made in heaven when cooked in a hot bubbly pot of curry. The eggplant itself has a firm, almost meaty texture, perfectly complemented by the curry it swims in.
Vegetarian food is sometimes snowed under on the Malay menu. Yes, we do have our salads (called ulam), but it is a rare sight to have a vegetarian only set meal. You would always see the vegetables accompanied with at least a small piece of deep fried salted fish. The exception would be the Indian cuisine in Malaysia, that offers many vegetarian dishes. Here I offer you a curry dish made with just good clean vegetables. No animals were harmed during this cooking process. Your tastebuds will also be pleasently surprised!
Hot Brinjal Curry Recipe (Serves 2)
A 1 large onion
3 slivers of garlic
B 2 small long brinjal (eggplant) cut into 2” lengths
2 tbsp of fish curry mixed with enough water to make a thick paste
1 tbsp of mix Asian spices (herba campur – which is a blend of mustard seeds, cumin seeds, fenugreek seeds)
2 stems of curry leaves
½ cup of thin coconut milk
½ cup of thick coconut milk
1 cup of water
1 tbsp of tamarind juice
1 large tomato quartered
Salt sugar to taste
How to make Hot Brinjal Curry
- First pound the onion, shallots and garlic. Once the oil in your pot is heated, add in the mixed Asian spices. Once you hear the mustard seeds being to pop, add to it all the pounded ingredients and sauté till fragrant.
- Then add the curry paste, sauté till the oil separates from the curry paste. Once this happens, you add in the think coconut milk with the curry leaves.
- Once boiling, add in the brinjal and let it cook. When tender, lower the heat and add in the thick coconut milk.
- Add to the pot the tomatoes, season to taste with salt and sugar. If the gravy is too thick, add more water to the pot until you achieve your desired consistency.
Serve with rice, bread or naan and enjoy!