Login with username, password and session length
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Haldi - here you are - I've got a feeling this might be adapted from a recipe by Curryhell but I can't remember.Brinjal BhajiIngredients:5 tbsp oil1 tsp panch phoran1 medium onion finely chopped3 cloves of garlic sliced1 tsp garlic ginger paste1 tsp dried fenugreek leaves½ tsp salt1 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 50/502 tsp spice mix1 tsp turmeric½ tsp chilli powder4 chef spoons of base sauce1 fresh tomato, roughly chopped1 tbsp chopped fresh corianderMethod:in a saucepan heat the oil on mediumadd the panch phoranwhen the seeds start to sizzle, add chopped onions, garlic, garlic ginger paste, fenugreek and salt and fry till translucentadd chunks of aubergines and stir to ensure that it is coated in the oilreduce heat to low and continue to cook until aubergine has softenedat this stage the aubergine will start to release some of the oil back into the panreturn heat to med high and add tomato paste and fry for 30 secondsadd spice mix, turmeric and chilli powder and stir fry for 30 seconds and mix welladd base and fresh tomato and stir wellcontinue to cook until the aubergine has cooked throughadd coriander and stir inremove from heat and let stand for a couple of minutes, garnish and serve
Quote from: haldi on April 10, 2018, 07:36 PMIn fact I've had it in a few curries where it was almost too strong a flavourIn that case, it might be cumin -- that can be quite over-powering if too much finds its way into the final dish ...
In fact I've had it in a few curries where it was almost too strong a flavour
Quote from: haldi on April 10, 2018, 03:23 PMMaybe I should just put some in the base gravy?I add it as a part of my "three basic spices" that go into almost every dish -- ground chillies, ground cumin, ground fenugreek. The proportions vary, and of course for some dishes other spices get added, but I rarely if ever cook a curry without using these three (plus salt, of course, tho' that isn't a spice per se).** Phil.
Maybe I should just put some in the base gravy?
Quote from: haldi on April 09, 2018, 07:52 PMMy curry was good but (really hate to admit it) not as good and missing that aromaWhat use (if any) do you make of fenugreek ("methi"), Haldi, either in its powder or leaf form ? I ask because to my mind, fenugreek is the aroma that I associate with BIR cuisine, and I think it is not only me on whom it has that effect. When my wife came in this evening, she immediately said "the kitchen smells of Indian food". Now the only Indian-related activity that had taken place in the kitchen that day was transferring some kasoori methi from a screw-top jar to one with a better seal, and a few fenugreek leaves were still lying on the working surface. So if I were looking for the missing aroma and not using fenugreek/methi, that is probably the first thing I would consider.** Phil.
My curry was good but (really hate to admit it) not as good and missing that aroma
Hi Jb you the Man the inspiration for me to start up my engine. Is an ebook available from You?