1,000 Indian Recipes (155 page)
Read 1,000 Indian Recipes Online
Authors: Neelam Batra
1
⁄
2
teaspoon garam masala
1.
Roast the sesame seeds. Then place the eggplants in a medium nonstick wok or skillet and sprinkle with salt. Cover and cook over medium heat, turning once or twice, until golden, 5 to 7 minutes. Transfer to a bowl, cover and keep warm. (The salt draws out the eggplant juices, adding moisture for the eggplants to cook in.)
2.
Heat the oil in the same pan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the garlic, green chile peppers, and cilantro followed by the eggplant and mango powder and stir carefully to mix. Cook over medium heat about 5 minutes. Transfer to a serving platter, sprinkle the garam masala and sesame seeds on top, and serve.
Indian Eggplant with Garlic and Tamarind
Imli vaalae Chottae Baingan
Makes 4 to 6 servings
Indian eggplants look like dark-purple eggs with a green crown; they resemble young full-size oval eggplants, but the Indian variety is actually already fully grown, just much smaller. (They're 1
1
⁄
2
to 2 inches long ovals.) They taste like regular eggplants and can easily be used in their place. And best of all, they are great conversation starters. (Look for them in Indian and Middle Eastern markets.)
1 teaspoon
Chaat Masala
(or store-bought)
2 to 3 tablespoons
Tamarind Paste
1 to 1
1
⁄
4
pounds Indian eggplants (about 18) or the equivalent weight of larger eggplants
1 to 1
1
⁄
2
tablespoons olive oil
1 teaspoon minced garlic
1 tablespoon ground coriander
1
⁄
4
teaspoon salt, or to taste
1
⁄
2
cup finely chopped fresh cilantro, including soft stems,
2 to 3 scallions, green parts only, minced
1.
Prepare the chaat masala and tamarind paste. Wash well and wipe dry the eggplants, then cut each one in half lengthwise through the stem (both halves should have a stem). If using other eggplants, cut them into 1
1
⁄
2
- to 2-inch pieces. Place the eggplants in a large nonstick wok, cover, and cook over medium-high heat, turning occasionally, until they just begin to brown, 3 to 5 minutes.
2.
Drizzle the oil over the eggplants and then mix in the garlic, coriander, chaat masala, and salt. Reduce the heat to medium, cover the wok and cook, turning occasionally, until the eggplants are soft, 10 to 15 minutes.
3.
Add the cilantro and tamarind paste and cook, turning carefully, about 5 minutes to blend the flavors. Transfer to a serving dish, garnish with scallion greens, and serve.
Spice-Stuffed Indian Eggplant
Masala Bharae Chottae Baingan
Makes 4 to 6 servings
Here is a recipe that delivers a zesty mouthful in every bite. It is made with really small oval eggplants, each not more than 2 inches long. Instead of pan-cooking the eggplants, baste lightly with oil and grill on a stovetop or outdoor grill. Serve this dish with freshly made
paranthas
(griddle-fried breads) as part of a party buffet menu.
1 tablespoon
Basic Ginger-Garlic Paste
(or store-bought)
1 to 1
1
⁄
4
pounds small Indian eggplants (about 18) or small Japanese eggplants
2 tablespoons ground coriander
1 teaspoon ground fennel seeds
1 teaspoon ground cumin
1
⁄
4
teaspoon ground fenugreek seeds
1 tablespoon ground pomegranate seeds
1 teaspoon mango powder
1
⁄
2
teaspoon cayenne pepper, or to taste
1
⁄
4
teaspoon ground turmeric
1
⁄
2
teaspoon salt, or to taste
3 tablespoons mustard or olive oil
1
⁄
4
cup finely chopped fresh cilantro, including soft stems
1.
Prepare the ginger-garlic paste. Then cut the eggplants: Starting at the bottom, make a deep cross-cut toward the stem, stopping about
1
⁄
4
-inch from the stem. Keep the stem intact. (You should be able to pick up each eggplant by the stem.)
2.
In a small bowl, mix together the coriander, fennel, cumin, fenugreek, pomegranate seeds, mango powder, cayenne pepper, turmeric, and salt. Fill each eggplant with about
1
⁄
2
teaspoon of the spice mixture, making sure that all the cut surfaces are covered. Save leftover spices.
3.
Heat the oil in a large wok, preferably cast-iron, or a nonstick skillet over medium heat, add the eggplants, and cook, turning a few times, about 5 minutes. Then reduce the heat to low, cover the pan, and cook, turning occasionally, until the eggplants are almost black and crispy on the outsides and meltingly soft inside, about 1 hour. Add the leftover spice mixture during the last 10 minutes. Mix in the cilantro, transfer to a serving dish, and serve.
Potato-Stuffed Oval Eggplant
Aalu Bharae Baingan
Makes 4 to 6 servings
The idea for this recipe comes from my friend Shammi Puri in Los Angeles. Shammi uses many different stuffings, and once the eggplants are stuffed and ready to go, she deep-fries them as is traditionally done with stuffed vegetables all over India. My recipe, however, is lighter. I simply pan-fry the stuffed eggplants. Try this recipe with Italian oval eggplants—they are sweet and very delicious. It also works well with scooped out zucchinis and small bell peppers.
2 small oval eggplants (8 to 10 ounces each), preferably Italian, cut in half lengthwise, through the stem
3 tablespoons peanut oil
1 teaspoon cumin seeds
2 tablespoons peeled minced fresh ginger
1
1
⁄
2
tablespoons ground coriander
1 teaspoon ground cumin
2 medium-large potatoes (
3
⁄
4
to 1 pound), peeled and finely chopped
1 large tomato, finely chopped
1
⁄
2
cup finely chopped fresh cilantro, including soft stems + 2 tablespoons
1 to 3 fresh green chile peppers, such as serrano, minced with seeds
1 teaspoon salt, or to taste
2 tablespoons all-purpose flour
2 tablespoons water
1.
Place the eggplant halves, cut side up, in a microwave-safe dish. Cover and cook on high 5 minutes, or until quite soft. Let cool and lightly scrape out the pulp, leaving behind a
1
⁄
4
-inch of flesh along the inside of the shell. In a separate bowl, mash the pulp.
2.
Heat 1 tablespoon 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 ground cumin, then mix in the potatoes, tomato, cilantro, green chile peppers, and salt. Cover the pan and cook over medium-high heat, stirring occasionally, about 3 minutes. Add the mashed eggplant, reduce the heat to low and cook until the potatoes are soft, 15 to 20 minutes.