Brinjal and bean curry

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PHOTO: Misha Jordaan
PHOTO: Misha Jordaan

A fragrant vegetarian curry with brinjals and spinach as base. Beans provide the protein. Poppadoms, which are made from chickpea flour and are gluten-free, are prepared in the microwave instead of fried in oil.

1 Season the brinjals with salt and leave in a colander for about 15 minutes. Drain and rinse. Divide in two equal parts. Put one half on a baking sheet, drizzle a little oil over and distribute evenly using your hands. Roast for about 20 minutes or until just cooked but not dry.

2 Heat more oil in a pot. Add the rest of the brinjals, onion, cinnamon sticks, garlic, ginger and ground seasoning. Mix through and stir-fry for about 3 minutes.

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