Smokey Brinjal and Cashew Nut Curry

How to Care for Your Bed Linens
October 7, 2018
Hirsch’s Meadowdale 8th Birthday Bash.
October 8, 2018
Show all

Smokey Brinjal and Cashew Nut Curry

Serves 4

2 – 3 x large brinjals (aubergines) 30 ml sunflower oil
1 small onion, finely chopped
3 cloves garlic, finely crushed

3 cm fresh ginger, peeled, and finely chopped
1 fresh red chilli, deseeded, and finely chopped 25 ml garam masala
1 x 800 g tin plum tomatoes and juice
5 ml sugar
100 g roasted cashew nuts, crushed
Sea salt and freshly-ground black pepper, to taste Juice of 1 x lemon
1 bunch coriander, finely chopped
Garnish: Sprig coriander

  1. Char brinjals over gas flame, turning frequently until blackened. Alternatively, halve brinjals, microwave for 8 minutes on 100% power; then pop under a preheated grill element.
  2. Skin the cooled brinjals and scoop out the flesh. Place in a colander to drain any bitter juices. Chop into 2 cm cubes.
  3. Heat oil in large frying pan and sauté onion over medium heat for 3 – 4 minutes.
  4. Add garlic, ginger and chilli; sauté for a minute or two; add garam masala. Sauté for a further two minutes.
  5. Stir in tomatoes and juice, brinjals, sugar and cashew nuts. Stir to mix; season with salt and pepper, and simmer for 20 minutes.
  6. Add a squeeze of lemon juice, to taste.
  7. Stir in chopped coriander and cook for a minute. Garnish with coriander sprig and serve with rice, naan, roti, or glass noodles.


Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.