Baby Aubergine (Brinjal) Curry

This was one of my favourites from the time I was in high school, growing up in a multicultural Botswana. Watch the video, you will be surprised just how multicultural that little nation is :).

My good friend sent me her recipe. I understand of course her mom’s recipe must be a well guarded secret so she sent me her own version. I have doctored it a bit, partly due to being impatient and partly due to the fact that I am practical and always try to improvise where ingredients are not immediately available.

1 tbsp sesame paste (tahini)

1 tbsp peanut butter
1 onion
1 tbsp ginger/garlic paste (2 cloves garlic, 1 inch piece ginger)
2 tbsp grated coconut
1/4 tsp turmeric
1 tsp cumin
1 tbsp ground coriander
2 tsp red chilli (flakes + cayenne)
1 lemon Juice and zest (to replace tamarind water)
1 tsp sumac (optional)
1 cup of water

In the original recipe, you would first dry roast about 2 tbsp of white sesame seeds until golden brown. Set aside. Then, dry roast 2 tbsp peanuts until roasted and brown. Grind the sesame and peanuts with 2 tbsp grated coconut to a smooth paste. I used tahini paste and peanut butter (really naughty, but I did not want to wait to buy all these ingredients, I just wanted to eat)!

I also had chopped up almonds I had mixed with sun dried cranberries that I threw in, but please skip this if you mind textures in your curries. I did not mind the added texture, but I know a lot of people would prefer it smooth.

Heat 1 tbsp oil in the pan and throw in the washed and slit baby brinjal. Fry until soft and set aside. In the same oil, add 1 onion, chopped fine. To this, add your ground ginger garlic. After a couple of minutes the onions would have started to brown. Add the ground sesame seed/peanut paste and mix well. To this, add the spices and salt.

Mix well and stir for a minute until the paste thickens. Add the tamarind water made with a small lemon sized ball of tamarind and 1 cup warm water. Add the fried baby brinjal. Cook closed for 5-10 mins until the gravy thickens. Serve warm with a garnish of chopped coriander leaves.

I actually now cannot wait to try this with the tamarind water!!!!!!!