105 years old grandma’s yummy brinjal curry
I saw this Youtube post and really enjoyed watching the 105-year-old grandma making this brinjal curry. Quite different from the way we would have made it.
Since the recipe was not documented, I decided to cook along side her and wrote down what she did. We are fortunate to grow up eating Indian food in Singapore. There are so much we can learn from them with the use of spices and curries.
This is the best brinjal dish I have ever made or tasted. Thank you dear grandma… whoever’s grandma she is, she is now ours, too.
Love her cooking, love her smiles.
食谱
105 years old grandma’s brinjal curry
- 准备
- 0 分钟
- 烹饪
- 0 分钟
- 总计
- 0 分钟
- 份量
- 0
材料
- 1ladle of oil, really depends on how much you'd like, min 5 Tbsp
- 1Large Bringjal or 5 long bringal cut to 2cm size, soaked in cold salt water until required
- 1 to 2green chillies, sliced
- 4medium tomatoes, cut to 2 cm size (briefly scald to remove skin)
- 1large onion or 5 cherry shallots cut to 1 cm size
- 1thumbsize ginger grated, I added this
- 1bunch of curry leaves, without the stems
- 2stalks of coriander leaves, I leave these out
- 1 tspcumin seeds
- 11/2 tspcoriander seed powder
- 1 tspturmeric powder
- 1 tspred paprika
- Salt and pepper to taste
做法
- 01Heat 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.
- 02Once the brinjal is starting to brown, add the ginger, onions, then chillies and the tomatoes.
- 03Cook until everything is medium but not yet soft.
- 04Add the cumin seeds, stir through
- 05Add the coriander seed powder and the turmeric powder, stir through.
- 06Cook until soft. If the curry is too dry, just add a bit of water. I didn't have to.
- 07Stir in the curry leaves and when it is scalded, add salt and pepper to taste.
- 08That's it!