1,000 Indian Recipes (154 page)
Read 1,000 Indian Recipes Online
Authors: Neelam Batra
Mashed Eggplant with Mustard Seeds
Raayi vaala Bhartha
Makes 4 to 6 servings, about 4 cups
This classic from Southern India comes with the typical southern
tarka
(sizzling flavor topping) of mustard seeds, asafoetida, and fresh curry leaves. Serve this eggplant dish with any soupy split pigeon pea (
toor dal
) dish, called
sambar
(see recipes for
Basic South Indian Soupy Split Pigeon Peas
,
Hazram's Soupy Pigeon Peas
,
Madras-Style Pigeon Peas with Vegetables
, and
Split Pigeon Peas with Coconut and Vegetables
), and rice, or serve it as a dip with chopped vegetables or wedges of pita bread.
2 medium oval eggplants (about
3
⁄
4
-pound each)
1
⁄
4
cup finely chopped fresh cilantro, including soft stems
1 to 3 fresh green chile peppers, such as serrano, minced with seeds
1 teaspoon salt, or to taste
2 tablespoons fresh lime or lemon juice
1 tablespoon peanut oil
1 teaspoon dried white urad beans (dhulli urad dal)
1 teaspoon black mustard seeds
1
⁄
8
teaspoon ground asafoetida
1 tablespoon chopped dried curry leaves
1.
Flame-char or roast the eggplants, then peel and mash, as per
Roasting and Grilling Vegetables
. Place in a serving bowl and mix in the cilantro, green chile peppers, salt, and lime juice.
2.
Heat the oil in a small nonstick saucepan over medium-high heat and cook the dal, stirring, about 30 seconds. Add the mustard seeds, asafoetida, and curry leaves; they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides.
3.
Transfer to the eggplant and swirl lightly to mix, with some of the seasonings visible as a garnish, and serve.
Easy Mashed Spicy Eggplant and Potatoes
Baingan-Aalu ka Bhartha
Makes 4 to 6 servings
This is a convenient
bhartha
(mashed eggplant) variation. Made with potatoes and eggplants that are first cooked in the microwave oven, the taste is quite different from any traditional
bhartha
.
2 to 3 small oval eggplants (about 1 pound total)
2 tablespoons peanut oil
1
1
⁄
2
teaspoons cumin seeds
2 tablespoons peeled minced fresh ginger
1
1
⁄
2
tablespoons ground coriander
1 teaspoon ground cumin
2 medium-large russet potatoes (about
3
⁄
4
pound), peeled and finely chopped
1 large tomato, finely chopped
1 cup finely chopped fresh cilantro, including soft stems
1 to 2 fresh green chile peppers, such as serrano, minced with seeds
1 teaspoon salt, or to taste
1 teaspoon melted ghee (optional)
Chopped cilantro
1.
Peel and coarsely chop the eggplants. Then place them in a microwave-safe dish. Cover and cook on high 5 to 6 minutes, or until quite soft. Let cool, then coarsely mash.
2.
Heat the oil in a small nonstick wok or skillet and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the ginger, coriander, and cumin, then mix in the potatoes, tomato, cilantro, green chile peppers, and salt. Cover the pan and cook, stirring occasionally, over medium-high heat, about 5 minutes.
3.
Mix in the mashed eggplant, reduce the heat to low and continue to cook until the potatoes are soft, 15 to 20 minutes. Add the ghee (if using) and mash some of the potatoes during the last 5 minutes of cooking. Transfer to a serving dish, garnish with the cilantro, and serve.
Roasted Eggplant with Mustard Oil
Baingan ka Chokha
Makes 4 to 6 servings, about 3 cups
Our dear friend, Apurva Chandra, who is from the northeastern state of Bihar, gave me this unusual recipe—a favorite in his family's kitchen in India. Called
chokha
, this same dish can be made with coarsely mashed potatoes or roasted zucchini.
The bold flavors come with a sinus-cleansing guarantee. Serve it over rice, or with
parantha
(griddle-fried breads) and a yogurt
raita
on the side. Its intense fresh flavors are lovely in sandwiches; use it as a spread, just as you would a strong Dijon-style mustard.
2 to 3 small oval eggplants (about 1 pound total)
2 tablespoons mustard oil
1 cup finely chopped onions
1 to 3 fresh green chile peppers, such as serrano, minced with seeds
2 large cloves fresh garlic, minced
1 tablespoon peeled minced fresh ginger
1.
Flame-char or roast the eggplants, then peel and mash, as per
Roasting and Grilling Vegetables
.
2.
Place the mashed eggplants in a serving bowl, mix in all the remaining ingredients, and serve.
Lowfat Stir-Fried Chinese Eggplant with Sesame Seeds
Til vaalae Lambae Baingan
Makes 4 to 6 servings
The thin, long, light-purple eggplants, known in America as Chinese eggplants, are also a popular vegetable all over India. When compared to the other varieties, these eggplants have a thin skin and a distinct, sweetish flavor that shines through despite the presence of sour mango powder in this dish. Most other eggplants can be used here, but these or the darker-colored Japanese eggplants work best in this recipe.
Eggplant absorbs oil like blotting paper, but if you first cook it in a nonstick pan without any oil, you can successfully make a lowfat and heart-healthy recipe.
1 tablespoon sesame seeds, dry-roasted (
Dry-Roasting Spices
)
6 to 8 small Chinese eggplants (about 1
1
⁄
2
pounds), cut in
1
⁄
4
-inch slices
1
⁄
2
teaspoon salt, or to taste
1 tablespoon olive oil
1 teaspoon cumin seeds
1 large clove garlic, minced
1 to 3 fresh green chile peppers, such as serrano, minced with seeds
1
⁄
2
cup finely chopped fresh cilantro, including soft stems
1
⁄
2
teaspoon mango powder