Maha Brinjal

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Emma from My Market Kitchen has come up with a winning dish for your next Meat Free Monday using our Spice People spices. Maha Brinjal or ‘Great Eggplant’ is all about flavour and spices and definitely lives up to its name. By using eggplant pieces, they act as little sponges soaking up all those delicious aromatic flavours. With the inclusion of Asafoetida Powder adding a subtle onion/garlic flavour, this one is perfect for anyone with fodmap-sensitive tummies.

Packed full of veggies this curry is super healthy and very economical so won’t hurt the back pocket. Proving you can eat deliciously and healthily on a budget. So next time you’re thinking of what to cook for dinner why not just go vego?

Use our easy-to-follow recipes and watch along with Emma to whip this up yourself at home.

Spices used in this recipe

  • asafoetida powder

    Asafoetida Powder

    Rated 5.00 out of 5
    $3.30
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  • coriander seeds ground

    Coriander Seeds Ground

    $3.30$6.95
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  • cumin seeds ground

    Cumin Seeds Ground

    $3.30$6.95
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  • garam masala

    Garam Masala

    $3.30
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  • turmeric powder

    Turmeric Powder

    $3.30$6.95
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Method

  1. Heat the ghee or vegetable oil in a large saucepan and fry the chilli and the ground coriander for a few seconds and then follow with the remaining powder spices and sugar. Cook for 30 seconds and add in eggplant cubes. Stir-fry gently over medium-high heat until eggplant becomes soft and its seeds become loose.

  2. Stir in the chopped tomatoes and water mix well and cover, simmer for 20 minutes stirring occasionally. Meanwhile put 1 cup of basmati rice into a medium saucepan and cover with water, bring to a rapid boil and then simmer at a medium heat for about 15 minutes or until cooked. Strain and set a side.

  3. Whilst the rice and the eggplant are cooking heat oil in a shallow pan until hot and cook papadums. set aside on paper towel. Chop coriander and spinach, just before serving stir in the coriander and spinach until it is wilted.

  4. Whilst the rice and the eggplant are cooking heat oil in a shallow pan until hot and cook papadums. set aside on paper towel. Chop coriander and spinach, just before serving stir in the coriander and spinach until it is wilted.