这是我们最心爱的家庭菜肴之一。它is very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined. Over the years, I have simplified the recipe. Here, you may use the long, tender Japanese eggplants or the purple "baby" Italian eggplants or even the striated purple and white ones that are about the same size as the baby Italian ones. Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart. Serve this hot with meat or vegetable curries, rice, and dal or serve it cold, as a salad, with cold meats, Indian (see Chicken Karhai with Mint) or Western. I love it with slices of ham.
Ingredients
Serves 4 to 6
Pour the oil into a very large frying pan and set over medium-high heat. When hot, put in the asafetida and theurad dal. As soon as the dal turns a shade darker, add the mustard, cumin, nigella, and fennel seeds, in that order. When the mustard seeds begin to pop, a matter of seconds, add the onions. Stir and fry for a minute. Add the garlic and the eggplant. Stir and fry for 4-5 minutes or until the onions are a bit browned. Add the grated tomatoes, stock, salt, and cayenne. Stir to mix and bring to a boil. Cover, turn heat to low, and cook about 20 minutes or until the eggplants are tender, stirring now and then.
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Reviews (1)
Back to TopWe loved this. One of us would slice the eggplant thinner to absorb more flavor; the other liked the thick texture. We cut the cayenne in half and felt it was perfect. We might increase the aromatics (mustard, nigella, fennel, cumin). All in all it is a terrific vegetarian meal.
fermata1220
Tucson, Arizona
2/3/2016
