But if you don't find them, you can use your regular brinjal, or even peas! These little babies are suprisingly spicy with a really bitter aftertaste. Good thing I refrained from adding an additional green chilli to my curry, as was previously planned. Would I try them again? Well, let's just say they were different.
Thai Brinjal and Lentil Curry
- 1 cup thai brinjal
- 1/2 cup yellow lentils
- 1/2 onion
- 1/2 tomato
- 2-3 stalks of fresh garlic
- 1 1/2 teaspoons of curry powder
- 1 teaspoon of dried chilli flakes
- Teaspoon of sugar
- Handful of coriander
- Half a lime
Chop your tomatoes, onion, and garlic finely.
Cook the lentils in 3 cups of water and a pinch of salt and the curry powder for about 15-20 minutes. If you have the time, presoak the lentils for a couple of hours before cooking.
Add the brinjal, onion, and garlic to the lentils. Add more water in case it's getting too dry. Stir and cook for another 5 minutes.
Add the chilli flakes and the sugar. Finally, add the tomatoes, and coriander before turning off the gas.
Squeeze the lime juice and serve with plain rice or with chapatis (as I did).