Tuesday, December 11, 2012,11:48 PM
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- Cauliflower & Aubergine (Brinjal)
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PrintCAULIFLOWER & AUBERGINE (BRINJAL)
Serves :
4
Preparation Time :
Cooking Time :
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Preparation Method :
- Trim the leaf end off aubergine (Brinjal) and cut into cubes. Trim and slice the courgettes (zucchini). Heat the ghee or oil in a saucepan and gently fry the aubergine (egg plant), cauliflower (florets), courgettes (zucchini), onion, garlic and chilies for about 5 minutes, stirring frequently and adding a little more oil to the pan, if necessary.
- Stir in the spices and cook for 30 seconds. Add the tomatoes, stock and salt and pepper to taste and cook for 10 minutes.
- Stir in the mint and cream and reheat gently. Taste and adjust the seasoning, if necessary. Serve hot with plain or pilau rice, or with parathas, if preferred.
INGREDIENTS
- 1 large aubergine(Brinjalt)
- 1 large cauliflower
- 2 courgette(zucchini)
- 6 tablespoon Cooking oil
- 1 large onion, peeled, quartered and sliced
- 2 garlic cloves, peeled and crushed
- 1-2 fresh green chilies, seeded and chopped, or use 1-2 teaspoon minced chili (from a jar)
- 2 teaspoon ground coriander
- 2 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 500 grams chopped tomatoes
- 300 ml vegetable stock or water
- Salt and freshly ground black pepper
- 2 tablespoon chopped fresh mint
- 150 ml double(heavy) cream
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