You may have seen celebrity chef Yudhika Sujanani whip up magical meals in minutes with her designer shoes and diamond earrings but this curry queen of bling will definitely have you licking your fingers and asking for more.
While Yudhika has earned herself a keen following as the brand ambassador for Spekko Rice and AMC cookware, appearing on SABC's 3Talk & Eastern Mosaic as a celebrity chef, guest cooking at numerous Good Food & Wine Shows with her Curry in a Hurry special, launching a range of Indian food together with Woolworths and not forgetting her "What's Cooking?" column on the Joburg.co.za, Capetown.co.za & Durban.co.za websites, her passion for food is reflected in exciting yet authentic cooking.
In this cooking clip, Yudhika Sujanani prepares a South Indian Vegetarian dish - Brinjal in tamarind sauce.
For More Information, Vitit http://www.yudhika.com or Facebook: www.facebook.com/ChefYudhika
Yudhika's Curry Me Home | Official Site of Celebrity Chef Yudhika Sujanani, Visit http://www.yudhika.com
Yudhika Sujanani On 3Talk Part 1, Link: http://youtu.be/dEqXG7_2mWk
Yudhika Sujanani On 3Talk Part 2, Link: http://youtu.be/w2TLpF_aTi4
Yudhika Sujanani on Curry Me Home, http://youtu.be/zK2AOIZu3Go
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Hair and Make Up by Hester Magson
Brinjal in Tamarind Sauce
Serves 4 - 6
4 medium sized brinjals
Salt, to sweat brinjals
Sunflower oil to fry brinjals
For the sauce:
20ml tamarind paste
50ml boiling water
40ml sunflower oil
5ml mustard seeds
5ml cumin seeds
1 medium onion, finely chopped
5ml coarse salt
2 sprigs of curry leaves
10ml crushed garlic
10ml red chilli powder
10ml ground coriander
5ml ground cumin
2,5ml garam masala
2,5ml turmeric
4 large tomatoes, blanched and chopped
100ml boiling water
5ml sugar
Fresh coriander, to garnish
Here's how:
Slice the brinjals into rounds and then into quarters.
Place the brinjal chunks into a strainer or colander and sprinkle coarse salt over.
Leave aside to sweat for 20 minutes.
Wipe the brinjal chunks with absorbent paper towel and squeeze gently to remove any excess moisture.
Heat suflower oil in a skillet and fry the brinjals on a medium heat until the chunks are golden brown.
Remove from heat and leave in a strainer to drain away excess oil.
Once again use absorbent paper towel to dab off excess moisture.
For the sauce:
Soak the tamarind in boiling water and use your fingertips to mash the tamarind pulp. Strain the mixture and discard the fibres and seeds.
Heat 40ml sunflower oil on medium.
Sprinkle in the mustards seeds and when they begin to pop, add the cumin seeds.
The cumin seeds should splutter before the chopped onion is added.
Stir in the coarse salt and curry leaves.
Saute the onion until light golden brown.
Add the chopped garlic and saute for a few seconds until the garlic is fragrant.
Add the red chilli, ground coriander, ground cumin, garam masala and turmeric.
Stir for 3 - 5 seconds and then mix in the chopped tomatoes.
Continue stirring until the tomatoes soften and use the back of a wooden spoon to break down any lumps.
Pour in the boiling water when the tomatoes are soft and simmer for a few minutes until the mixture resembles a thick paste.
Pour in the tamarind paste and sprinkle in the sugar.
Simmer for 2 - 3 minutes, adding more boiling water if the sauce is too thick.
Place the fried brinjal chunks into the sauce and gently warm through, taking care not to break the pieces.
Garnish with fresh coriander.
Yudhika's Tips
Curry Me Home Spices are used for this recipe.
Use very ripe or over ripe tomatoes - this gives off the best flavour.
Tamarind can be purchased in Asian grocery stores and chinese supermarkets too.
To save some time - I prepare the sauce while the brinjals are sweating.
Reduce the red chilli to cut down on the 'chilli burn' in the dish. The other spice quantities will remain the same.
Make sure the tomatoes are properly cooked before the tamarind is added.
Honey can be used instead of white sugar if you prefer.
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