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 (hing) powder

    Asafoetida Powder (Hing)

    $3.45
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    Asafoetida Powder (Hing)

    Product Description

    Also known as Hing powder, it is often used as a substitute for garlic and onion. Asafoetida powder is made from white and milky resin from a species of giant Fennel. It has a unique smell and acidic flavor that disappear while cooking to leave a smooth and pleasant flavor similar to onion and garlic.

     

    SKU: B00021
    $3.45
  • Turmeric Powder (Alleppey)

    Turmeric Powder (Alleppey)

    $3.45$6.95
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    Turmeric Powder (Alleppey)

    Product Description

    Turmeric alleppey has the highest level of naturally occurring curcumin. It has a light, warm, mildly bitter peppery flavor, and an earthy musky aroma.  Its deep mustard yellow-ochre color imparts a strong dark yellow hue to any dish. It is preferred for its health benefits due to its higher levels of curcumin.

    SKU: C02926
    $6.95
  • cumin seeds ground

    Cumin Seeds Ground

    $3.45$6.95
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    Cumin Seeds Ground

    Product description

    Cumin seeds are an ancient and versatile spice that are a staple in countless kitchens across the world. Cumin has a khaki colour and peppery and nutty flavour with tangy citrus overtones. It is a key ingredient in curry making. Use in Middle Eastern, Indian, Spanish and Mexican cooking.

    The spice people carry cumin as cumin seeds ground and cumin seeds whole.

    SKU: B0030
    $3.45
  • garam masala

    Garam Masala – Mild

    $3.45
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    Garam Masala – Mild

    Product description

    Garam masala, “hot spices” in Hindi, is a richly aromatic blend of spices that gives a balanced blend of sweet and peppery flavours to Indian and Asian dishes. Even tough the ingredients vary according to the country, village or family, some of the ingredients of this versatile Indian mix are cardamom, ginger, fennel, black pepper, cumin, cinnamon, cloves and nutmeg. It is widely used in Indian and Asian cooking and seasoning and especially for adding flavour to curries.

    SKU: B0049
    $3.45
  • coriander seeds ground

    Coriander Seeds Ground

    $3.45$6.95
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    Coriander Seeds Ground

    Product description

    Ground coriander seeds are obtained from the coriander (or cilantro) plant that belongs to the carrot and parsley family. They have a yellowish brown colour and a a delicious flavour reminiscent of orange peel and sage. It is a versatile spice that works in both savoury and sweet dishes. It is an essential spice in Indian and Middle Eastern cuisine. Our coriander seeds ground are grown locally in Australia and ground to fine powder  in our factory.

    The spice people carry these coriander as coriander leaf, coriander seeds ground and coriander seeds whole.

    SKU: B0028
    $3.45

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.

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