Baigan Korma Minced Eggplants/brinjals/aubergines

Name: Baigan Korma Minced Eggplants/brinjals/aubergines
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 7 brinjals; 3 tsp chopped ginger; 2 tsp chopped garlic; 3 tbsp chopped onions; 10 green chilies; 7 curry leaves; 10 coriander leaves; 1 tsp mustard seeds; 2 tbsp oil; 0.5 tsp turmeric; 2 tsp salt; 3 cup water

Aubergine, green chilies and coriander come together in this South Asian korma, fragrant with ginger and curry leaves and cooked in a pan. Finish with fresh chopped coriander/cilantro leaves.

30 min · Serves 6 · Easy

Method

Start cooking mode

Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: easy

1
Wash thoroughly the brinjals without cutting or slicing. Put them in a pressure cooker, pour in the water and cook on high flame for 10 minutes or until one whistle.
10 min
2
Remove them and set aside to cool. Remove their caps and mash them finely with a fork. Keep this aside.
3
Heat a wok, add oil, when hot crackle the mustard seeds. Put in the onions and sauté till golden.
4
Put in the rest of the items ginger, garlic, chilli, curry leaves, salt and turmeric powder.
5
Fry for a while,. The aroma is delicious. Add the mashed brinjals and cook for a minute or two.
6
Remove and garnish with fresh chopped coriander/cilantro leaves. Serve hot with thin Indian chapattis.