Slurp and Burp is getting a new twist in its recipes - some new recipes from my inlaws who are staying with us for a while. This is my FIL's creation that we relished at dinner time tonight.
Method and Ingredients:
Seasoning for the mashed eggplant:
1 medium eggplant (Aubergine kind)
Salt and Black Pepper to taste
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp red chilli powder
Dash of asofoetida
For tempering:
Oil
1/4 tsp cumin seeds
1/4 tsp mustard seeds
4 to 6 curry leaves
1 cup chopped onion
1/2 cup chopped tomato
Lime juice and Olive oil
Paprika
Sugar/Salt to taste
1. Roast the eggplant with the skin intact on a bbq grill or on a stove. This process takes a while but roasting the eggplant imparts its signature flavor to this dish. To grill on a stove, you can oil the eggplant, heat a griddle, place the eggplant and cover and cook on low heat. Keep turning after after every 5 minutes or so. How do you know the eggplant is ready ? It will reduce in size and the skin will crumple and burn. remove and let cool. Now gently peel off the skin and discard. Mash the eggplant really well with a masher in a flat bottom pan. Add all the ingredients listed under Seasoning for Mashed Eggplant title. Mix well.
2. Now we will make the masala for the dish. Heat oil. when hot add the cumin and mustard seeds. When they sputter add the asofoetida and curry leaves. Let the curry leaves crisp up. Add the chopped onions. Sautee for about 4 minutes. Add the tomatoes and sautee well. Let the mixture cook uncovered for another 5 minutes.
3. Add the mashed and seasoned eggplant to the pan. Mix well. Adjust seasonings (salt/sugar). Mash a few times again so that the onion/tomato mixture turns to a paste along with the eggplant.
4. Garnish with olive oil and paprika. Drizzle some lime juice.
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