An introduction to Intuitive Painting Workshop, March 7th
You can change your mind

Brinjali moli on a February afternoon



There are days when I feel like putting the brushes aside, letting them rest and turning to .. the pots and pans in the kitchen. Today was one of those days .... cooking always spoke to me ... cooking new recipes ... colourful ones ....... 

I love cooking curries ... and this is exactly what I cooked today ..... Brinjal moli with spinach. 

And because cooking and music are the perfect combination for me, this is what I listened to today........ 


So here is the recipe 

1 ground turmeric

1tbsp flour (i used rye) 

salt, pepper

1 aubergine cut into slices (not very large)

oil for frying

cinnamon stick 

1 tbsp of chopped ginger

2 garlic cloves 

dried chilli

1 bay leaf

1 onion finely chopped

1 can of chopped tomatoes or passata 

1-2 tsp garam masala

Combine the turmeric, flour, salt in a large freezer bag. Add the aubergine slices and shake the bag so that the slices get coated nicely. 

Heat a few tbsp of oil in a frying pan and cook the aubergine slices until browned. Once cooked put them aside. 

When the aubergine is cooked wipe out the frying pan, fry the onion, cinnamon stick, ginger, garlic, chilli and bay leaf. Add the chopped tomatoes, boil for 10 minutes. Add the fried aubergines, spinach and garam masala and boil for 10-15 minutes. Chop some coriander, sprinkle it on top and ... done! 

You can enjoy it with rice or spaghetti while hot. Alternatively you can eat is as a cold dish on a slice of bread. 



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