I haven’t been very regular with my posts but picking up certain vegetables from the market the other day has inspired me to cook and blog about them. Soon we’ll be going on a short holiday to the Andaman and Nicobar Islands. So there’ll be another gap between my posts again. But this is one holiday I’m looking forward to. I’m going with my husband and older son. Our younger son has work commitments and cannot join us. Since we live far away from the sea, any seaside trip is more than welcome.
It’s not often that we get eggplants shaped like eggs so when I saw them the other day I quickly bought them. The first batch went into making our traditional dish khari and the second was made into curry. The first was wonderful with rice and this one? Good with either roti or rice.Despite the blemishes these eggplants delivered. The sweetness of freshly picked vegetable was evident in the first sampling of the curry.
These were washed and scored along the middle but remained intact at the top. The stalks were left on.
|Fried till almost half done.|
250 grams eggplants
4 tbs mustard oil
2 medium onions, grated
4 cloves of garlic, ground
1 small piece of ginger, ground
2 ripe tomatoes, blanched and chopped
A quarter tsp turmeric powder + extra to rub on the vegetable
Salt to taste
Pinch of sugar
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chilli powder
Chopped serrated coriander for the garnish
(Both the cumin and coriander were toasted and ground)
Wash the eggplants and pat dry with a kitchen towel.
Cut them in the middle from the end to the top. At the stalk-end the eggplants should remain intact.
Rub a mix of salt and turmeric inside the slits and set aside as you heat the oil.
Heat the oil in a pan. As soon as it comes to smoking point fry the eggplants in batches till almost done.
Remove with a slotted spoon on to a kitchen towel.
If there is very little oil left in the pan, you can add a tablespoon more.
Add the grated onions and cook till the colour turns pale.
Add the ground ginger and garlic. After a few minutes, add the rest of the spices.
Season with salt. Add the chopped tomatoes and a pinch of sugar as the tomatoes are acidic.
When the mixture starts to look good, add a cup of hot water.
Add the fried eggplants. Cook till the vegetable is done and the gravy thickens. Check the seasoning and make adjustments. If you want more gravy, add some more water.
Remove from the stove and transfer to a serving dish.
Sprinkle the chopped herbs on the curried eggplants. Coriander works fine too but I had a bunch of serrated coriander and that’s what I used. And I did not use any garam masala as I didn’t want the dish to be over-powered by more spices.