BRINJAL POLLICHATTU

“Indian food has a north-south divide. While food from the north is (in general) slow, heavy and often a shade of red or brown, food from the south is faster, fresher and more brightly flavoured. This Keralan dish, traditionally cooked in a banana leaf, is a wonderful introduction to the food of south India. Wrapping the brinjal in baking paper part bakes and part steams it, making it wonderfully creamy and soft. This means a crunchy salad would sit nicely alongside.”

You’ll need four sheets of baking paper cut into 40 cm squares and kitchen string or regular string soaked in cold water.

Serves 4

EASY

GREAT VALUE

Preparation: 30 minutes Cooking: 1 hour 15 minutes

coconut oil 3T fresh curry leaves 20 large shallots 5 (400 g), finely sliced garlic 5 cloves, finely sliced ginger 1 x 3 cm piece, peeled and grated green chillies 2, finely chopped ripe vine tomatoes 400 g, roughly chopped tamarind paste 3t coconut cream ½ cup ground turmeric ½t salt 1t medium brinjals 3 (900 g)