How to Cook Indian (52 page)

2 tablespoons tamarind pulp

½ teaspoon grated cane jaggery

1. Wash the eggplants and make deep slits (all the way through) along the length, taking care that the stem ends remain intact.

2. Place a nonstick wok over high heat and add 1 quart (800 ml) oil. When small bubbles appear at the bottom of the wok, slide in the eggplants and cook for 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.

3. Add the onions to the hot oil and cook until golden. Drain on paper towels and set aside.

4. Place a medium nonstick sauté pan over medium heat. Let it heat for 2 minutes. Add the sesame seeds and dry-roast until lightly browned. Transfer to a plate and set aside to cool. Dry-roast the peanuts, poppy seeds, and coconut separately and set aside to cool.

5. Transfer the roasted ingredients to a mini food processor with ½ cup (100 ml) water and process to a fine paste.

6. Place a nonstick sauté pan over medium heat and add ¼ cup (50 ml) oil. When small bubbles appear at the bottom of the pan, add the mustard seeds, cumin seeds, fennel,
kalonji,
and fenugreek, and sauté until lightly browned. Add the curry leaves, ginger paste, garlic paste, and green chile paste. Cook until the oil comes to the top. Add the fried onions, turmeric, coriander, ground cumin, chile powder, and salt, and cook for 3 to 4 minutes.

7. Add the tamarind and jaggery, and cook for 2 to 3 minutes. Add the coconut paste and cook until the oil comes to the top. Lower the heat to low, add 1 cup (200 ml) water, and bring to a boil. Add the fried eggplants and cook for 4 to 5 minutes.

8. Serve hot.

Baingan Ka Bharta

Roasted eggplant

This North Indian dish is as much about the sweetness of onions and the tanginess of tomatoes as it is about the smoky taste of roasted eggplant.

Serves 4.

1 large eggplant

3 tablespoons vegetable oil

5 large red onions, chopped

3 medium tomatoes, chopped

1½ teaspoons table salt

1 teaspoon red chile powder

2 tablespoons chopped fresh cilantro

1. Roast the eggplant over a medium gas flame or a charcoal grill, turning it frequently with tongs, until the inside is soft and the skin is completely charred on all sides. Let cool, then peel and mash. Put the eggplant in a bowl.

2. Place a medium nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the onions and sauté for 3 to 4 minutes or until light golden.

3. Add the tomatoes, salt, and chile powder, and sauté until the oil comes to the top.

4. Add the eggplant and cilantro, and stir well. Serve hot.

It is easier to remove the charred skin of a roasted eggplant if it is dipped in water just after roasting.

Baingan Saaswe

Roasted eggplant with mustard seeds

This is an interesting combination of coconut, mustard seeds, and roasted eggplant. I fondly think of it as the South Indian version of the North Indian
baingan ka bharta
(page 240).

Serves 4.

1 large eggplant

5 dried red chiles, stemmed

1 teaspoon black mustard seeds

½ cup (60 grams) grated fresh coconut (or frozen unsweetened coconut)

3 or 4 cloves garlic

1½ teaspoons table salt

1 cup (200 ml) buttermilk

2 teaspoons vegetable oil

1. Roast the eggplant over a medium gas flame or a charcoal grill, turning it frequently with tongs, until the inside is soft and the skin is completely charred on all sides. Let cool, then peel and mash. Put the eggplant in a deep bowl.

2. Put 3 of the chiles, ½ teaspoon of the mustard seeds, the coconut, garlic, ½ teaspoon of the salt, and ½ cup (100 ml) water in a mini food processor and process to a fine paste.

3. Add the buttermilk and the remaining 1 teaspoon salt to the eggplant, and stir. Add the ground paste and stir.

4. Place a small nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the remaining ½ teaspoon mustard seeds. When they sputter, break the remaining 2 chiles into small pieces and add them to the pan; sauté for 30 seconds. Add this tempering to the eggplant mixture and cover immediately to trap the flavors.

5. Stir well and serve as a side dish.

Bharli Vangi

Stuffed baby eggplants

This popular Maharashtrian dish of baby eggplants stuffed with an elaborate coconut and spice mixture is made on special occasions.

Serves 4.

8 to 10 baby eggplants

¾ cup (90 grams) grated fresh coconut (or frozen unsweetened coconut)

¼ cup (15 grams) finely chopped fresh cilantro

¼ cup (50 ml) vegetable oil

2 medium red onions, thinly sliced

¼ cup (20 grams) grated dried coconut

2 tablespoons sesame seeds

¼ cup (30 grams) roasted peanuts, skins removed

½ teaspoon cumin seeds

1 teaspoon coriander seeds

2 teaspoons
goda masala
(spice mix; page 28)

1½ teaspoons table salt

¼ teaspoon ground turmeric

1½ teaspoons red chile powder

1 teaspoon grated cane jaggery

½ teaspoon tamarind pulp

½ teaspoon brown mustard seeds

6 to 8 fresh curry leaves

1. Slit the eggplants from the bottom into 4 sections, keeping the stem end intact. Put in a bowl of water while you prepare the filling.

2. Reserve 1 tablespoon each of the fresh coconut and cilantro for garnish.

3. Place a medium nonstick sauté pan over medium heat and add 1 teaspoon of the oil. When small bubbles appear at the bottom of the pan, add the onions and sauté for 2 to 3 minutes or until lightly colored. Add the dried coconut, sesame seeds, peanuts, cumin, and coriander, and sauté, stirring continuously, for 2 minutes or until the coconut is light golden. Let cool, then transfer to a food processor with 1 cup (200 ml) water and process to a paste.

4. Transfer to a small bowl, add the
goda masala,
salt, turmeric, chile powder, the remaining fresh coconut, the remaining cilantro, the jaggery, and tamarind pulp, and stir well. Stuff this mixture into the eggplants.

5. Place a medium nonstick sauté pan over medium heat and add the remaining oil. When small bubbles appear at the bottom of the pan, add the mustard seeds. When they begin to sputter, add the curry leaves and, gently, the stuffed eggplants. Cook for 2 to 3 minutes, gently turning the eggplants once or twice to ensure even cooking. Add 1 cup (200 ml) water and bring to a boil. Lower the heat to low, cover, and cook for 8 to 10 minutes or until the eggplants are cooked and soft. (Most of the stuffing will fall out of the eggplant and form the sauce for the dish.)

6. Garnish with the reserved coconut and cilantro, and serve hot.

Methi Baingan

Fresh fenugreek leaves with small eggplants

Serve this delicious dish with any Indian bread.

Serves 4.

¼ cup (50 ml) vegetable oil

10 to 12 small eggplants

1 teaspoon cumin seeds

2 medium red onions, chopped

1 teaspoon fresh ginger paste (page 12)

1 teaspoon fresh garlic paste (page 12)

2 medium tomatoes, puréed

1½ teaspoons table salt

1 teaspoon
deghi mirch
(red chile) powder (see Note)

½ teaspoon ground turmeric

1½ teaspoons ground coriander

½ cup (125 grams) plain yogurt, whisked

1½ pounds (700 grams)
methi
(fresh fenugreek leaves), trimmed, chopped, and blanched

¼ teaspoon ground
kasoori methi
(dried fenugreek leaves)

½ teaspoon
garam masala
(spice mix; page 27)

1. Take each eggplant and trim off portions of the crown, leaving the stems attached. Make two crisscross slits at the bottom of each.

2. Place a nonstick sauté pan over medium heat and add 2 tablespoons of the oil. When small bubbles appear at the bottom of the pan, add the eggplants and sauté until well-browned. Remove with a slotted spoon and drain on paper towels.

3. Add the remaining 2 tablespoons oil to the same heated pan. When small bubbles appear at the bottom of the pan, add the cumin and sauté for 20 seconds. Add the onions and sauté for 5 minutes or until browned.

4. Add the ginger paste and garlic paste, and cook for 2 minutes. Add the tomatoes and cook for 5 minutes or until the oil comes to the top.

5. Add the salt, chile powder, turmeric, and coriander, and stir well. Cook for 1 minute or until the raw flavors disappear.

6. Add the yogurt and cook for 2 minutes or until all the ingredients are well blended. Add the
methi,
eggplants, and ½ cup (100 ml) water, and cook until the sauce thickens. As soon as the sauce thickens, the curry is ready.

7. Add the
kasoori methi
and
garam masala,
and stir well.

8. Serve hot.

Deghi mirch
is a mild, ground,
dried
Indian chile pepper powder that provides a gentle taste. Hungarian paprika powder can be used as a substitute.