Tuesday, March 3, 2009

Spicy aubergine curry

I didnt want my blog to be a recipe blog but I figure I can pay public tribute to my friends or acquaintances /their parents whenever I cook their recipes.

And then came my good pal Vaishali's blog about eggplant. hmmmyum!

..then came a trip to H-mart and my drooling over these little brinjals in the vegetable corner.

..then an attack of memories as I opened my recipe box. This was several years ago when I went to Austin with my ex-husband. The only thing I remember about the trip were the all day cards sessions that everyone (but me) played while I played hide and seek with my head. And Nagesh's mom's fantastic brinjal curry. That curry was a remedy to lonely blues.

So here's to a variation on Nagesh's moms recipe! Again, there's no quantity specified, apologies.

Cumin seeds
Roasted peanuts
Red chilly powder
Turmeric powder
Tamarind pulp
Onions, finely chopped
Ginger paste or finely chopped
Garlic past or finely chopped
Garam masala powder (optional)
Tomato paste (little bit)
Cilantro leaves chopped

Heat oil and add cumin seeds. Add onions. When the onions are golden, add ginger paste, garlic paste, red chilli powder and turmeric powder. Fry a little, then add tamarind pulp, a little tomato paste. Add roasted peanuts. Grind the masala. Keep aside.

Cut brinjals into quarters, if you get the small ones like I did. Else you can chop the brinjals into 1/2 inch thick slabs. Salt the brinjal pieces, add a little red chilli powder and shallow fry the pieces. Drain the fried brinjal pieces on paper.

Add the ground masala to a pan and reheat. Salt to taste. Add the fried brinjals, add garam masala powder if desired and then chopped cilantro.

No pictures, but this is a yummy dish with rotis or parathas.

No comments:

Post a Comment

Thank you for visiting! I'd really love to read your comments on my blogs/writing/recipes, so please feel free to leave a note.