Brinjal Curry Andhra Style
Brinjal Curry Andhra Style
Brinjal and Eggplant are two different words that refer to the same fruit. Brinjal is used in countless South African Indian food recipes. South Africans of Indian descent largely live in and around KwaZulu-Natal's’ city of Durban, South Africa with a population of over one million.
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| Brinjal Curry Eggplant Curry |
South African Indian food is widely known for its spicy and flavorful taste of curry. Brinjal Curry Andhra Style is a traditional vegetarian South African Indian recipe using a blend of Brinjal and eight spices.
Brinjal Curry Andhra Style
Ingredients
1 large eggplant, peeled and cut into dice size
pieces
2 medium tomatoes, chopped
1 chopped hot pepper
2 tablespoons coconut oil
1 tablespoon chickpea flour
1/4 teaspoon turmeric powder
1/4 cup shredded coconut
unsweetened
1 teaspoon ground ginger
2 teaspoon ground coriander
1 teaspoon ground cumin
Salt to taste
2 cups coconut milk
Directions
Heat coconut oil in a large
sauté pan add spices and bloom for about 2 minutes careful not to burn. Add the
eggplant and sauté stirring to coat it with the spicy coconut paste. Pour in
the coconut milk, bring to a boil, then reduce the heat and simmer for 10 to 12
minutes. Serve warm as a side dish.
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| Beautiful Spice Blend |
Did you know?
Many spices and spice blends
will taste fuller and more complex if they are bloomed, or briefly cooked in
oil.
