Thai Taste Pea Aubergines 210g

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The green fresh fruits are edible and used in Thai cuisine, as an ingredient in certain Thai curries or raw in certain Thai chili pastes ( nam phrik). [12] [13] They are also used in Lao cuisine (Royal Horticultural Society 2001) and Jamaican cuisine. [14] The fruits are incorporated into soups and sauces in the Côte d'Ivoire (Herzog and Gautier-Béguin 2001). To make the curry, heat the vegetable oil in a large saucepan or wok and fry the curry paste over a medium heat until it smells fragrant. Add half the coconut milk, then bring to the boil slowly, stirring to dissolve the paste. Once the paste has dissolved, turn down the heat and let the coconut milk simmer until you see oil appearing on the surface. Stir in 200ml cold water, then turn up the heat to bring the curry to the boil again. Susumber berries: Unexpected cause of cholinergic poisoning. Ariel Antezana, Johanne Policard, Harini Sarva, and George Vas. Neurol Clin Pract December 2012 vol. 2 no. 4 362-363 doi: 10.1212/CPJ.0b013e31826af1f6 Sugar (brown or white) – to reduce any bitterness in the curry. How to make Brinjal Bhaji takeaway style

Turkey berry contains a number of potentially pharmacologically active chemicals including the sapogenin steroid chlorogenin. [5] Heat some oil in a small pan to a depth of 2cm. Fry the aubergine over a medium heat in batches of 2 or 3 spears, until golden brown. Drain on kitchen paper. In Tamil Nadu, India, the fruit is consumed directly, or as cooked food. In siddha medicine, one of the traditional medicine systems of India, an extract of this berry is used to improve digestion.Tomatoes– I have used tinned chopped tomatoes. You can also use crushed tomatoes or tomato paste with one freshly chopped tomato. Aqueous extracts of turkey berry are lethal to mice by depressing the number of erythrocytes, leukocytes and platelets in their blood (Tapia and others 1996). There's an unmatched thrill in bumping into someone from your school or city in the most unexpected corner of the world. It's almost the same thrill when you find an ingredient you have grown up with in a completely unexpected milieu or cuisine. It's what I experienced when I bit into a pea aubergine in a Thai Green curry at Benjarong, Chennai's first Thai restaurant more than a decade ago. It was only my second fine dining Thai experience; my first was the Thai Pavilion (at the Vivanta by Taj - President) in Mumbai. The eggplant is part of the Solanaceae family and it can also be called nightshades. The fruit is also known by the same name and this is used as a vegetable when cooking. The nightshade is related to the tomato and potato and it is most commonly found in South Asia. The eggplant grows to between 40-150 cm and the leaves are coarsely lobed with a length of 10-20 cm in length and 5-10 cm in width. Italian: Similar to American types of eggplant, but with a more tender flesh and delicate sweet flavor. This variety also tends to be smaller, at 5-8in (12-20cm) long. Good for grills, lasagnes, stuffing and roasting.

Pan fried aubergines are stir-fried in a onion, garlic and tomato masala and basic Indian spices. The finished curry is garnished with plenty of fresh coriander.

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Brinjal means aubergine and Bhaji means dry curry. It is also known as Indian Aubergine Curry, Eggplant Bhaji or Aubergine Bhaji. Oil– I have used olive oil but you can use vegetable, sunflower oil as well. Do not use a strong flavoured oil like coconut as it will change the flavour. You need to use oil generously for this recipe. Cumin seeds– cumin seeds are added to hot oil to release flavour. You can use mustard seeds as an alternative. Living works of art don’t come more vibrant than this! These eggplants are edible and ornamental, thanks to haphazard purple stripes and creamy white flesh, cooking to a soft and tender sweetness. You can freeze brinjal bhaji but the aubergines may loose their texture upon defrosting. Baingan Bharta and Brinjal Bhaji