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Recipe: Eggplant (Aubergine) Curry
12 years ago
Yeah, random. I was chatting on Skype with a friend, and mentioned what I was eating for lunch. He asked for the recipe. Wut? 0.o More difficult than you might guess, as I cook via the 'touch of this, pawful of that' method and REALLY had to think to translate proportions into quantities. Anyhoo, this will give a pretty decent approximation of some not-that-bad Indian chow. Give it a nom!
Aubergine Curry
Like any Indian dish, this curry lends itself to improvisation. Feel free to add any veggies you may have on hand or what's seasonal in your area. Crank up the heat with more chile if you like, and serve with lentils, rice, and tea for a whole meal.
2 Large eggplants, peeled and diced.
1 Large onion, peeled and diced
3 Large tomatoes, diced
1 jalapeno, seeded and finely diced, or more to taste.
2 Tablespoon (T) fresh garlic paste, or to taste
2 (T) fresh ginger paste, or to taste.
1 8 oz can tomato sauce
1 T powdered cumin
1 T powdered coriander
1 Teaspoon (tsp) powdered turmeric
3 T olive oil OR ghee
Salt and pepper, to taste
OPTIONAL
Fried tofu cubes
Paneer cubes
Fried potato cubes
Frozen peas/carrots/corn
Poha (flattened grain)
http://ninasnosh.files.wordpress.co.....609-130218.jpg
I use maize poha, but rice would work also. Soak the flakes and drain first.
METHOD:
Heat a broad, shallow skillet and add the fat, and when hot, brown-fry the onions. Briefly, this means to caramelize the onions in a lengthy saute; watch to ensure the onions don't burn. When they're thoroughly cooked, add the garlic and ginger pastes, stirring them in thoroughly, then adding the jalapeno. Stir, cooking the chile until soft. Add the spices, stirring thoroughly, then add the chopped tomatoes, eggplant, and tomato sauce. Fill the empty can from the sauce with warm tap water, and add it to the pan, about 1 Cup of water. Add the dry, ground spices, stir thoroughly, and cover the pan. Simmer the mix, covered, until the desired degree of doneness is achieved -- the eggplant may remain as small cubes, or it may be cooked down to the consistency of a puree, as desired.
When the consistency of the dish is right, check for seasoning, adding salt and pepper as needed. Add chile flakes if you like, and if you're using poha or other optional ingredients, stir them in now and heat through.
SERVING:
Plate with a side of basmati rice and a dish of lentils (dal), sprinkled with chopped coriander and/or green onion tops. A mango chutney and a spicy green chutney are nice accompaniments.
http://www.tarladalal.com/Green-Chutney-(Chaat)-2797r
Aubergine Curry
Like any Indian dish, this curry lends itself to improvisation. Feel free to add any veggies you may have on hand or what's seasonal in your area. Crank up the heat with more chile if you like, and serve with lentils, rice, and tea for a whole meal.
2 Large eggplants, peeled and diced.
1 Large onion, peeled and diced
3 Large tomatoes, diced
1 jalapeno, seeded and finely diced, or more to taste.
2 Tablespoon (T) fresh garlic paste, or to taste
2 (T) fresh ginger paste, or to taste.
1 8 oz can tomato sauce
1 T powdered cumin
1 T powdered coriander
1 Teaspoon (tsp) powdered turmeric
3 T olive oil OR ghee
Salt and pepper, to taste
OPTIONAL
Fried tofu cubes
Paneer cubes
Fried potato cubes
Frozen peas/carrots/corn
Poha (flattened grain)
http://ninasnosh.files.wordpress.co.....609-130218.jpg
I use maize poha, but rice would work also. Soak the flakes and drain first.
METHOD:
Heat a broad, shallow skillet and add the fat, and when hot, brown-fry the onions. Briefly, this means to caramelize the onions in a lengthy saute; watch to ensure the onions don't burn. When they're thoroughly cooked, add the garlic and ginger pastes, stirring them in thoroughly, then adding the jalapeno. Stir, cooking the chile until soft. Add the spices, stirring thoroughly, then add the chopped tomatoes, eggplant, and tomato sauce. Fill the empty can from the sauce with warm tap water, and add it to the pan, about 1 Cup of water. Add the dry, ground spices, stir thoroughly, and cover the pan. Simmer the mix, covered, until the desired degree of doneness is achieved -- the eggplant may remain as small cubes, or it may be cooked down to the consistency of a puree, as desired.
When the consistency of the dish is right, check for seasoning, adding salt and pepper as needed. Add chile flakes if you like, and if you're using poha or other optional ingredients, stir them in now and heat through.
SERVING:
Plate with a side of basmati rice and a dish of lentils (dal), sprinkled with chopped coriander and/or green onion tops. A mango chutney and a spicy green chutney are nice accompaniments.
http://www.tarladalal.com/Green-Chutney-(Chaat)-2797r
Cooking dates to my foalhood, however, and is the bequest of dam who determined that her offspring would, if bachelors, be capable of preparing food for themselves and not reliant on fast food vendors for sustenance.