Mchuzi wa Biringani
(Garden Egg Curry) Recipe
Origin: East Africa Period: Traditional
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This is a Swahili dish, originating in India. In Africa this is typically made with the round aubergine (eggplant) locally known as 'Garden Eggs'. You can substitute ordinary eggplants if you don't have access to garden eggs.
Ingredients:
2 onions, chopped
2 tsp curry powder
2 garlic cloves, minced
1 tbsp grated ginger
2 hot chillies, chopped
10 garden eggs, halved (or 2 large aubergines, chopped), lightly salted and squeezed to remove excess moisture
4 potatoes, chopped
1 small tin tomato paste
3 tomatoes, blanched, peeled and chopped
250ml coconut milk or yoghurt
4 tbsp cooking oil
salt, black pepper and cayenne pepper, to taste
Mchuzi wa Biringani
(Garden Egg Curry) Preparation:
Method:Add the oil to a large pan and use to fry the onions for a few minutes before adding the curry powder, garlic, ginger and chillies. Continue frying on high heat for about four more minutes, stirring continually. Add the aubergine and potatoes and stir-fry until the aubergine starts to brown then add the tomatoes and tomato paste. Reduce to a simmer and cook until everything is tender. Adjust the seasoning at this point then add the coconut milk or yoghurt. Allow to heat through for a minute then serve with chapati or rice.
Read: Recipe Articles and Reviews
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More African recipes... More East African recipes... More main course recipes... More vegetarian courses... More Traditional recipes... More Vegetarian recipes... More recipes for Stews... More recipes for Curry... More recipes using Chillies... More recipes for Carbohydrate Staples...
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Other recipes with aubergines and potatoes as primary ingredients:
Broudou bil Hout
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