Halloumi Cheese And Brinjal Curry

30ml oil

¼ tsp mustard seeds

15-18 tender curry leaves, torn up

¼ tsp yellow asafoetida

1 tsp oil dhall (toor dhall) or pea dhall ½ tsp cumin seeds

¼ tsp fenugreek seeds

¼ tsp whole black pepper

2 bay leaves

½ cup onion, finely chopped

1 tbs garlic paste

16 small long brinjals

1 tsp salt

1 tbs coriander powder

½ tbs cumin powder

1-2 tbsmix masala powder or chilli powder

2-4 chillies, slit into half

1 can chopped plum tomatoes

1 tsp black tamarind extract (add an extra tsp for a tangy tamarind flavour – optional)

1 tsp brown sugar (add more if desired) 250g haloumi cut into 1cm thick pieces (cut as long or short as you like). For a vegan option, replace with firm tofu. 1½ cup water, add more for a liquid consistency fresh coriander for garnishing

Lightly scrape the stems off the brinjals. At the bottom, slit them halfway criss-cross while still keeping them intact. Rinse and soak in salted water for 5 minutes.

Heat oil in a pot. Add mustard seeds, curry leaves and asafoetida. Once the seeds pop and the leaves splatter, lower the heat and toss in toor dhall, cumin seeds, fenugreek seeds, black pepper and bay leaves. Sauté for a few seconds. Add onions and sauté until soft and translucent. Add garlic. Cook for 30 seconds.

Add brinjals and salt. Stir. Cover and cook for 5 minutes.

Add coriander and cumin powder, mix masala and chillies. Fry for a few seconds.

Toss in tomatoes, tamarind extract and sugar. Stir. Cook for 5 to 8 minutes on medium heat (use the back end of your spoon to mash chunky bits of tomato).

Then pour the water and cook until the brinjals are soft, tomatoes cooked through, and the oil floats (15-20 minutes). The gravy will reduce and thicken.

Grill the haloumi or tofu in a separate pan. Add to the gravy. Simmer for 5 minutes. Garnish with fresh coriander.

Serve hot with rice, roti or bread.