Posted on | February 22, 2010 | 27 Comments |
A pure vegetarian recipe is long due in this space. We have been trying to incorporate more vegetables into our diet lately. While I enjoy salads and simply sautéed veggies tremendously as a side for meat or seafood, I really need something spicy to go with a rice based meal. Eggplant is one of those vegetables that can take spices really well. I grew up hating this vegetable, but these days I am okay with it as long as it is not cooked to death. I made this one just like I’d make a quick chicken fry and it turned out really good. It is nothing exciting, but sometimes your way of making a simple dish might be significantly different from my way and it is always good to know a few simple recipes, isn’t it?
- 1/2 lb baby eggplants, sliced into 8 pieces lengthwise.
- 2 tbsp oil
- 1/4 tsp mustard seeds
- 1/2 cup shallots, diced to medium sized pieces
- 2 green chilies, sliced
- 1/2 tsp red chili powder
- 1 tsp coriander powder
- 1/8 tsp turmeric powder
- 1 tsp fresh garam masala (powder fennel, cumin, cinnamon, cardamom & cloves)
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- Salt to taste
- A few curry leaves
Heat 1 tbsp oil in a sauté pan and add the mustard seeds. When these start to splutter, add the shallots, sliced green chilies and curry leaves and sauté till the shallots are softened. Mix the chili, coriander and turmeric powders and the ginger and garlic pastes in a little bit of water to make a paste. Add this paste to the pan and sauté on low heat for about 5 minutes or so, till the spices are fried through, but not burned. Now add the eggplants, salt and garam masala and stir carefully to coat the eggplants with the masala. Add the remaining oil and mix well. Close the pan and cook on low heat for 3 minutes. Remove the lid and keep cooking on low heat, stirring occasionally till the eggplant is soft but still a bit crunchy. Remove and serve hot with rice and moru curry or pulissery.
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