I saw this Youtube post and really enjoyed watching the 105-year-old grandma making this brinjal curry. Quite different from the way we would have made it.
Since the recipe was not documented, I decided to cook along side her and wrote down what she did. We are fortunate to grow up eating Indian food in Singapore. There are so much we can learn from them with the use of spices and curries.
This is the best brinjal dish I have ever made or tasted. Thank you dear grandma… whoever’s grandma she is, she is now ours, too.
Love her cooking, love her smiles.
1 ladle of oil (really depends on how much you'd like, min 5 Tbsp)
1 Large Bringjal or 5 long bringal cut to 2cm size, soaked in cold salt water until required
1 to 2 green chillies, sliced
4 medium tomatoes, cut to 2 cm size (briefly scald to remove skin)
1 large onion or 5 cherry shallots cut to 1 cm size
1 thumbsize ginger grated (I added this)
1 bunch of curry leaves (without the stems)
2 stalks of coriander leaves (I leave these out)
1 tsp cumin seeds
11/2 tsp coriander seed powder
1 tsp turmeric powder
1 tsp red paprika
Salt and pepper to taste
- Heat up the oil to very hot, and then add the brinjal in small batches straining it from the salted water, careful not to lower the heat by adding all at once. Perhaps in two or three batches.
- Once the brinjal is starting to brown, add the ginger, onions, then chillies and the tomatoes.
- Cook until everything is medium but not yet soft.
- Add the cumin seeds, stir through
- Add the coriander seed powder and the turmeric powder, stir through.
- Cook until soft. If the curry is too dry, just add a bit of water. I didn't have to.
- Stir in the curry leaves and when it is scalded, add salt and pepper to taste.
- That's it!