Halloumi Cheese & Brinjal Curry

This is a curry that I make quite frequently often just changing the main ingredients.  But what I love about this combination is the way that the brinjal & halloumi cheese marries with all the spices and tanginess of the tamarind.  To get the best out of this dish you will need good quality halloumi cheese.  I would also suggest that you rinse the cheese under cold running water in order to get rid of some of the saltiness.              Another fantastic way to use halloumi cheese…How about that!!! 😉

I used this type of brinjal and note how I cut them.

For this dish I used Tamicon Tamarind concentrate

Preparation:              5 -10 minutes

Cooking time:            30 – 40 minutes

Serves:                      4

Ingredients

• 30 ml oil
• ¼ tsp mustard seeds
• 15 -18 tender curry leaves torn up
• ¼ tsp yellow asafoetida
• 1 tsp (5ml) oil dhal (toor dhal) or pea dhal
• ½ tsp cumin seeds
• ¼ tsp fenugreek seeds
• ¼ tsp whole black pepper
• 2 bay leaves
• ½ cup (125ml) onion finely chopped
• 1 tbsp (15ml) garlic paste
• 16 small long brinjals
• 1 tsp salt
• 1 tbsp (15ml) coriander powder
• ½   tbsp (7.5ml) cumin powder
• 1- 2 tbsp (15- 30ml) mix masala powder or chilli powder
• 2-4 chillies slit into half
• 1 can chopped plum tomatoes
• 1 tsp (15ml) black tamarind extract. (Add an extra tsp for tangy tamarind flavour-optional)
• 1 tsp (5ml) brown sugar (add more if desired)
• 250g Halloumi cut into 1 cm thick pieces (cut as long or short as you like) (Vegan option use firm tofu)
• 1 ½  cup (375ml) water, add more for a liquid consistency
• Fresh Coriander leaves for garnishing

Let’s cook 🙂

1. Lightly scrape the stems of the brinjals and at the bottom slit them halfway criss cross whilst still keeping them intact. Rinse and soak in salted water for 5 minutes.
2. Heat oil in a pot, add mustard seeds, curry leaves & asafoetida – once seeds pop & leaves splatter – lower heat – toss in toor dhal, cumin seeds, fenugreek seeds, black pepper and bay leaves – sauté for a few seconds
3. Toss in onions and sauté until soft and translucent. Add garlic – cook for 30 seconds
4. Throw in brinjals and salt – give it a good stir – cover and cook for 5 minutes

• Add coriander & cumin powder, mix masala and chillies – fry out for a few seconds.
• Toss in tomatoes and tamarind extract, sugar – give it a good stir and cook 5-8 minutes on medium heat. (use the back end of your spoon to mash chunky bits of tomato)

• thereafter pour in water and cook until  brinjals are soft, tomatoes cooked through and oil floats – (15 – 20 minutes) the gravy will reduce and thicken.
• Grill halloumi in a separate pan – add to gravy – simmer for 5 minutes. Garnish with fresh coriander leaves
• Serve hot with rice, roti or bread.