I love some vegetables mainly because of the ease of chopping and cooking them. One such vegetable is 'eggplant'. I went vegetable shopping this weekend to a new 'produce junction'. They give 3 bunches of cilantro for a dollar and no, you can't buy just 1 bunch for less money. That abundance of cilantro in my refrigerator inspired me to make this. I am glad I tried it because it was taken very well. I used a small variation of my pulav masala for this.
Mango Mini Muffins, Green Apple Pickle,
Pesto Crescent Rolls, Cranberry Rice
Purple big fat eggplants - 2 diced into cubes
Red onion - 1 big chopped
Oil - 3 TBSP
Cumin seeds - 1/2 tsp
Turmeric - a big pinch
Salt - to taste
Amchoor / dry mango powder - 1/4 - 1/2 tsp
Sugar or Brown Sugar or Jaggery - 2 TBSP
To grind to a paste:
Cilantro / Coriander - 1/2 - 3/4 cup packed (You can include the stalks too)
Tomato - 1 small quartered (or you could use tomato paste about 2 TBSP)
Garlic - 2 pods
Ginger - 1/2" piece
Pepper corns - about 1 tsp whole
Cloves - 1/2 tsp whole
Cinnamon - 1" stick
Green Chillies - 12 - 15 or as per taste
In a pan, heat oil. When hot, add cumin seeds. When they splutter, add onions. Sprinkle some salt and turmeric. Let them wilt for about 5 minutes. When the onions are cooked, add eggplant cubes. Saute for a minute or two. Pour enough water to barely cover the entire veggie mixture and cover with a lid and let them cook.
You could add a couple of diced potatoes to get a thick curry. Starch in potato or yam or sweet potato would make the curry come together better.
Monday, 22 November 2010 side dish