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105 years old grandma’s brinjal curry

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Ingredients
  

  • 1 ladle of oil really depends on how much you'd like, min 5 Tbsp
  • 1 Large Bringjal or 5 long bringal cut to 2cm size soaked in cold salt water until required
  • 1 to 2 green chillies sliced
  • 4 medium tomatoes cut to 2 cm size (briefly scald to remove skin)
  • 1 large onion or 5 cherry shallots cut to 1 cm size
  • 1 thumbsize ginger grated I added this
  • 1 bunch of curry leaves without the stems
  • 2 stalks of coriander leaves I leave these out
  • 1 tsp cumin seeds
  • 11/2 tsp coriander seed powder
  • 1 tsp turmeric powder
  • 1 tsp red paprika
  • Salt and pepper to taste

Instructions
 

  • Heat up the oil to very hot, and then add the brinjal in small batches straining it from the salted water, careful not to lower the heat by adding all at once. Perhaps in two or three batches.
  • Once the brinjal is starting to brown, add the ginger, onions, then chillies and the tomatoes.
  • Cook until everything is medium but not yet soft.
  • Add the cumin seeds, stir through
  • Add the coriander seed powder and the turmeric powder, stir through.
  • Cook until soft. If the curry is too dry, just add a bit of water. I didn't have to.
  • Stir in the curry leaves and when it is scalded, add salt and pepper to taste.
  • That's it!