Eggplants in a North-South Sauce

By Madhur Jaffrey

Try this tasty and versatile recipe as a side dish or main entrée, hot or cold. It's easy to make and goes well with curry or rice. Makes 4-6 servings.

Ingredients

4 tbsp olive or canola oil
1/8 tsp ground asafetida
1/2 tsp skinned urad dal or yellow split peas
1/2 tsp whole mustard seeds
1/2 tsp whole cumin seeds
1/2 tsp whole nigella seeds (kalonji)
1/2 tsp whole fennel seeds
1 medium onion, chopped
2 cloves garlic, chopped
1.5 pounds slim Japanese eggplants, cut crossways into 1-inch segments, or “baby” Italian eggplants cut in half lengthways and then crossways, into 1-inch segments
2 medium tomatoes, grated, about 1.25 cups
1 cup chicken stock or water
1 tsp salt
¼-1/2 tsp cayenne pepper

Directions

1. Pour the oil into a very large frying pan and set over medium-high heat.

2. When hot, put in the asafetida and the urad dal. As soon as the dal turns a shade darker, add the mustard, cumin, nigella, and fennel seeds, in that order.

3. When the mustard seeds begin to pop, a matter of seconds, add the onions. Stir and fry for a minute.

4. Add the garlic and the eggplant. Stir and fry for 4–5 minutes or until the onions are a bit browned.

5. Add the grated tomatoes, stock, salt, and cayenne. Stir to mix and bring to a boil.

6. Cover, turn heat to low, and cook about 20 minutes or until the eggplants are tender, stirring now and then.

Back Top

Add a Comment

Your Child

Your Community

Hot Topics