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Author Topic: Curry Cooking Weekend  (Read 2057 times)

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Offline gordybaillie

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Re: Curry Cooking Weekend
« Reply #10 on: April 04, 2018, 04:24 PM »
All looks great!

What Rezala recipe do you use?

Offline haldi

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Re: Curry Cooking Weekend
« Reply #11 on: April 13, 2018, 08:01 AM »

Haldi - here you are - I've got a feeling this might be adapted from a recipe by Curryhell but I can't remember.

Brinjal Bhaji


5 tbsp oil
1 tsp panch phoran
1 medium onion finely chopped
3 cloves of garlic sliced
1 tsp garlic ginger paste
1 tsp dried fenugreek leaves
½ tsp salt
1 medium sized aubergine medium size sliced then cut into roughly 1cm chunks (prepare the aubergine just before adding to the pan)
1 tbsp of tomato paste already diluted 50/50
2 tsp spice mix
1 tsp turmeric
½ tsp chilli powder
4 chef spoons of base sauce
1 fresh tomato, roughly chopped
1 tbsp chopped fresh coriander


in a saucepan heat the oil on medium
add the panch phoran
when the seeds start to sizzle, add chopped onions, garlic, garlic ginger paste, fenugreek and salt and fry till translucent
add chunks of aubergines and stir to ensure that it is coated in the oil
reduce heat to low and continue to cook until aubergine has softened
at this stage the aubergine will start to release some of the oil back into the pan
return heat to med high and add tomato paste and fry for 30 seconds
add spice mix, turmeric and chilli powder and stir fry for 30 seconds and mix well
add base and fresh tomato and stir well
continue to cook until the aubergine has cooked through
add coriander and stir in
remove from heat and let stand for a couple of minutes, garnish and serve

Thank you
This is one to definitely make!
Is this with the Chewy Pressure cook base or do you recommend  another one?


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