Brinjals in Coconut Sauce
2 large brinjals
Fine salt to sweat brinjals
Sunflower oil for frying brinjals
45ml Spar sunflower oil
1 onion, finely chopped
5ml coarse salt
2 dried lime leaves
15ml crushed garlic
10ml red chilli powder
2 tomatoes, blanched and chopped
10ml ground coriander
5ml ground cumin
5ml garam masala
15ml Magic Masala
400ml coconut milk
Fresh coriander to garnish
Slice the brinjals into 2cm wedges and sprinkle with fine salt.
Leave the wedges in a colander to drain for about 30 minutes to drain away excess moisture.
Dab off excess moisture with absorbent paper towel.
Heat oil in a large AMC Chef’s pan and fry the wedges until golden brown.
Leave the wedges in a colander to drain and pat gently with absorbent paper towel to remove excess oil.
Heat 45ml sunflower oil in a pot and saute the onion with coarse salt until light golden brown.
Stir in the crushed garlic and lime leaves.
Saute until fragrant before adding the red chilli powder.
Stir for 3 – 5 seconds and then add the chopped tomatoes.
Simmer for a minute and stir continuously to break the tomatoes down.
Add the ground coriander, cumin, garam masala and turmeric.
Simmer until the tomatoes resemble a thick paste.
Add the magic masala and coconut milk.
Simmer for 2 – 3 minutes on a low heat.
Gently place the brinjal wedges into the sauce and allow to warm through for a minute.
Garnish with fresh coriander.