Most people either have a love or a hate relationship with the beautiful Aubergine/ Eggplant or as we mostly call it here in South Africa, Brinjal. The name Aubergine comes from France, but is used in many English speaking countries where Eggplant also is used. The word Brinjal is derived from the Portuguese word beringela.
I just love Aubergine, and recently when we had horrific RIOTS which caused mass-scale damage here in my hometown Durban which closed down every business as well as road and sea freight, a friend brought me the most gorgeous ones from his garden.
Once the food stores opened, there were not enough supplies for everyone and 89 year old Mom Lily believes in a banana a day, keeps the doctor away, never mind the apple a day story!
The only bananas I could find were small and very green ones; so I bought them thinking they will ripen. I overheard a guy say that one can make a curry with these green ones, but I wanted them to ripen and waited...and waited; they were still grass-green just over a week later.
So, Aubergine & Green Banana Curry it was going to be for lunch, and these were the ingredients needed to make this:
The Recipe/ Method
- 2 tsp Mustard Seeds
- 2 tsp Cumin (Jeera) Seeds
- 2 tsp Coriander Seeds
- 1 stick Cinnamon & 1 star Anise
- 2 tsp Turmeric
- 2 tsp Roasted Coriander Powder
- 2 tsp Wet leaf Masala
- 1 Onion, diced
- 1 large Tomato, diced
- 1 large Aubergine
- Approx 10 small green Bananas, peeled and sliced
- Lemon Juice
- Curry leaves
- 2 tsp crushed Ginger & Garlic
- 2 Tbsp Dessicated Coconut
Sautee Seeds in Canola or Olive Oil
Add Onions, Aubergine, green Banana & Tomatoes
Add spices, lemon juice, ginger & garlic, season to taste, cover and simmer till veggies are cooked
Serve with basmati rice which is given a delicate flavour by adding some cardamom (Elaichi) seeds and a stick of cinnamon or cassia bark during the cooking process.
Serve the curry on rice with coconut and chutney
This has been my entry into the awesome Plant Power Cooking Challenge | Week #18 | Come Join Us!! by @lotusshares and @naturalmedicine, hope you enjoyed reading about it as much as we enjoyed eating it;)
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Original Content by @lizelle
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