GARAM MASALA is a spice blend comprising coriander, cumin, black peppercorns, cardamom, cloves or nutmeg and is used extensively in Indian cooking. You can make your own or you can buy a pre-mixed blend from your local supermarket.
SERVES 6 - 8
5 Tbsp extra virgin olive oil
1 onion, sliced
2 Tbsp freshly grated ginger
2 Tbsp mild curry powder (or hot if you prefer)
1 Tbsp garam masala
1 clove garlic, chopped
¼ cup sliced carrots
¼ cup sliced leeks
2 medium brinjals, cubed
600 g ripe tomatoes, chopped
Salt to taste
Fresh coriander for garnish
1. Place a pan on the braai grid over medium-hot coals to heat. Add the oil and leave for a couple of seconds to heat.
2. Add the onion and stir-fry for 3 - 4 minutes until translucent along with the curry powder, ginger and garam masala.
3. Stir in the garlic, then the carrots and leeks. Stir in the brinjals and cook for 4 - 6 minutes. Add in the tomatoes, cover the lid, and cook for 20 minutes.
4. Finally season with salt and give it one last stir. Remove from the heat and transfer to a serving dish.
5. Garnish with fresh coriander and serve with basmati rice or garlic naan.
