BRINJAL MASSALA – Chennai

Madras style baby aubergine and cauliflower curry, roasted aubergine and cauliflower simmered in tempered coconut milk with tomato and tamarind

Under British colonial rule, the markets and mess halls demanded vegetable dishes that could stand up to the British meat heavy menus. It’s tangy, sweet but textural aubergine carries the flavour. Quickly becoming a staple vegetarian dish in South Indian restaurants celebrating the aubergine that shows evidence of being cooked in Indian kitchens for over 4000 years.