We still stick to our weekly 'Veggie Wednesday' eating pattern. We do eat veggie on other days, but Wednesday evening is sacrosanct.
One of our real favourites is a simple Aubergine (Brinjal) curry. For this particular one I added some red pepper that was hanging around in the fridge.
Ingredients: Aubergine, a good slug of Sunflower oil (or Ghee), 2 teaspoons of Patak's Balti Spice Paste, teaspoon Garam Masala powder, salt.
Method: Chop Aubergine into bite-size pieces, fry in Sunflower oil (or Ghee) until slightly browned, add the 2 teaspoons of slightly liquified Balti Paste, sprinkle on the Garam Masala. Salt to taste. Cook until done, then leave until required. Re-heat to serve.
The curry should be quite dry with the oil having 'separated''. Serve with simple Dhal and Basmati rice. Some Brinjal pickle or Mango Chutney on the side makes it perfection.
Who wants meat when you have a 60p Aubergine in the house. Fresh fleshy Mushrooms also work well to the same recipe.
Last night's curry was particularly tasty. Lady M said THREE TIMES how much she'd enjoyed it. The boy done good!