Doing a simple Tanzanian meal was really good. And this stew made with brinjal and potatoes taste just like our South Indian gravy. It goes really well with rice too. Brinjal is called as Biringani in Swahili language. So the name means brinjal curry. Don’t be intimidated by the name. It is simple curry. Nothing fancy.
This stew was a nice combination for the Tanzanian Ugali. For the spice, the original recipe asked for curry powder. When I searched for curry powder recipe, it was almost like our sambar powder and so I used sambar powder instead. There are some versions which use milk or coconut milk in the stew to make it richer. You can add if interested.
Tanzanian Ugali (Click on image for recipe)
Recipe Source: Thomson Safaris
Tomato Puree-1 cup
Eggplant/ Brinjal – 4-5
Ground Cinnamon-1/4 tsp
Ground Cloves-1/4 tsp
Curry Powder-1 tbs
Red Chilly Powder-1/4 tsp
Heat butter in a pan.
Add onions and sauté until translucent.
Add tomato, potatoes and egg plants.
Give a nice mix and cook for a minute or two.
Add the spice powders and salt.
Add enough water to make a gravy.
Cover and cook until the vegetables are tender.
Serve hot along with rice or ugali.