EGG AND AUBERGINE (BRINJAL) CURRY

EGG AND AUBERGINE (BRINJAL) CURRY
Serves 6 Preparation Time 45 minutes
Ingredients
¼ kg Brinjals (the small round variety)
6 eggs boiled and shelled
2 onions chopped,
2 tomatoes chopped,
2 green chillies chopped,
1 teaspoon garlic and ginger paste,
2 teaspoons chillie powder,
½ teaspoon turmeric powder,
1 teaspoon coriander powder,
1 teaspoon cumin powder
3 tablespoons chopped coriander leaves,
2 tablespoons oil
Salt to taste

Heat oil in a pan and sauté the onions and green chillies for a little while till the onions are light brown.
Add the tomatoes, garlic ginger paste, chillie powder, turmeric, cumin powder, coriander powder, a little of the chopped coriander leaves and salt and stir fry till the oil separates from the mixture.
Add the cut brinjals and fry for a few minutes. Add 1 cup water and simmer on low heat till the gravy thickens. Mix in the boiled eggs.
Garnish with chopped coriander leaves. Serve with rice or chapattis

EGG AND BRINJAL (AUBERGINE) CURRY - BRIDGET WHITE

EGG AND BRINJAL CURRY

Serves 4   Preparation and Cooking Time 1 hour

Ingredients

6 hard-boiled Eggs shelled and cut into halves

3 onions chopped finely

2 tomatoes chopped

¼ kg Brinjals cut into medium size pieces

1 teaspoon ginger garlic paste

1 teaspoon chillie powder

½ teaspoon turmeric powder

1 teaspoon spice powder or garam masala powder

½ teaspoon cumin powder

Salt to taste

2 tablespoons oil

1 sprig curry leaves (optional)

Heat oil in a pan and sauté the curry leaves and onions till the onions turn golden brown. Add the ginger garlic paste, tomatoes and brinjals and fry till the tomatoes are reduced to pulp. Add the chillie powder, turmeric powder, cumin powder and spice powder and mix well. Add salt and 1 cup of water and cook till the Brinjals are cooked. Lower heat and gently drop in the hard boiled eggs with the yolk side up. Simmer for a few minutes till the gravy becomes thick. Serve with Rice, bread or chapattis.