Ideal as a vegetarian meal or an accompaniment, our favourite being with roast or grilled chicken.



Approximately 1kg brinjals

30ml canola oil

2-3 red onions, sliced or cut into petals

3 cloves garlic, crushed

2-3 red chilies, finely sliced (if they are too fiery, remove the seeds first!)

2-3 curry leaves (optional)

5ml turmeric

10ml ground cumin

5ml salt

5ml coarse black pepper, use Szechuan pepper if you have some

300ml grated raw tomato, or a can of chopped tomatoes

125ml vegetable stock


If you are using small egg shaped brinjals, halve those smaller than an extra large egg, if they are larger cut them lengthwise into quarters or sixths. If you are using larger fruit, cut them into 2-3cm cubes. Try to keep shapes the same thickness to ensure even cooking.

Heat the oil, add the onions, garlic, chilli and the spices. Sauté, to slightly soften the onion and heat the spices. Then add the brinjal, sauté for a further minute or two and finally add the tomato and the stock. Allow the mixture to simmer for approximately 20 minutes or until the brinjals are tender. Taste and adjust the seasoning if necessary.

Serve warm or chilled. It keeps for up to 4 days in the fridge.

A perfect component of an Indian meal or accompaniment.