1,000 Indian Recipes (156 page)

3.
Meanwhile, in a small bowl, mix together the flour and water to make a paste. Fill each eggplant half with the potato mixture and spread a layer of the flour paste over the potatoes, making sure the top and sides are well covered by the paste. (For color contrast and visual presentation, this paste should encase only the potatoes inside the eggplants. The paste forms a shell, ensuring that the potatoes remain contained inside the eggplants when we pan-fry them.) Sprinkle the 2 tablespoons chopped cilantro on top of the paste.

4.
Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat and place the eggplants in it, stuffing side down. Pan-fry, watching carefully and reducing the heat, until golden, 3 to 4 minutes. Turn over and pan-fry the skin side until crisp, 2 to 3 minutes. Transfer to a serving platter and serve whole, or make 1-inch cuts all the way through the eggplant shell before serving.

Eggplant with Red Potatoes

Baingan aur Laal Aalu

Makes 4 to 6 servings

My daughter Supriya loves this dish wrapped within freshly made
paranthas
(griddle-fried breads). And no wonder. It's delicious and substantial and needs only light accompaniments. It also makes a good snack. This recipe works well with all types of eggplants.

3 tablespoons peanut oil or melted
ghee

2 teaspoons cumin seeds

2 tablespoons ground coriander

¹
⁄
₄
teaspoon ground turmeric

1 teaspoon salt, or to taste

1 large oval eggplant (about 1 pound), cut into
³
⁄
₄
-inch pieces

2 large red potatoes (or any kind), cut into
¹
⁄
₂
-inch pieces

1 to 3 fresh green chile peppers, such as serrano, minced with seeds

1 teaspoon mango powder

¹
⁄
₂
cup finely chopped fresh cilantro, including soft stems

¹
⁄
₂
teaspoon garam masala

1.
Heat the oil in a large cast iron or nonstick wok or saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the coriander, turmeric, and salt, then add the eggplant, potatoes, and green chile peppers. Cover the pan and cook over high heat, stirring, until heated through, 2 to 3 minutes.

2.
Reduce the heat to medium-low and continue to cook, stirring occasionally, until the potatoes are tender and the eggplant is very soft, 20 to 25 minutes. Stir every 3 to 4 minutes.

3.
Add the mango powder and cilantro during the last 5 minutes of cooking. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

Sweet and Sour Eggplant with Jaggery

Khattae-Meethae Baingan

Makes 4 to 6 servings

This sweetened dish pairs well with any spicy
dal
(legume dish) and
chapati
(whole-wheat flatbread) or serve it simply alongside freshly toasted slices of sourdough bread and a cup of hot cardamom tea. Jaggery (
gur
), an Indian brown unrefined cane sugar, is sold in solid pieces and needs to be grated.

1 tablespoon
Tamarind Paste

2 tablespoons peanut oil

1 (1-inch) stick cinnamon

1 teaspoon cumin seeds

1 large onion, cut in half lengthwise and thinly sliced

1 large clove garlic, minced

1 to 3 fresh green chile peppers, such as serrano, minced with seeds

5 to 7 Chinese or Japanese eggplants (about 1
¹
⁄
₄
pounds), cut diagonally into long
¹
⁄
₃
-inch-thick slices

1 tablespoon ground coriander

¹
⁄
₂
teaspoon ground cumin

1 teaspoon salt, or to taste

2 tablespoons grated jaggery (gur), or dark brown sugar

¹
⁄
₂
cup finely chopped fresh cilantro, including soft stems

¹
⁄
₄
teaspoon garam masala

1.
Prepare tamarind paste. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cinnamon and cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, over medium heat until golden, 5 to 7 minutes. Add the garlic and green chile pepper and stir about 30 seconds. Transfer to a bowl and set aside.

2.
To the same pan add the eggplants and cook over high heat until heated through. Reduce the heat to medium, cover the pan and cook, stirring occasionally, until they soften slightly, 7 to 10 minutes.

3.
Mix in the onion and spice mixture, then add the coriander, cumin, and salt. Cover and cook, stirring occasionally, until the eggplants are soft, 7 to 10 minutes.

4.
Add the tamarind and jaggery, stir for a minute, then mix in the cilantro and cook another 2 to 3 minutes to blend the flavors. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

Kerala Coconut Eggplant

Kerala ka Nariyal-Baingan

Makes 4 to 6 servings

Typical of Kerala, this dish is at once hot, slightly sweet, and refreshing. You can make it with just about any kind of eggplant. Serve it with
South Indian Mustard and Asafoetida Pilaf
or
Yogurt with Mashed Potato and Fresh Cilantro
.

¹
⁄
₂
cup
Coconut Milk
(or store-bought)

1 tablespoon shredded unsweetened dried coconut or 1 (3-inch) piece fresh coconut, grated

1 to 3 dried red chile peppers, such as chile de arbol, broken into pieces

1 to 3 fresh green chile peppers, such as serrano, chopped

4 to 5 quarter-size slices peeled fresh ginger

1 large clove fresh garlic, peeled

1 small onion, coarsely chopped

2 teaspoons ground coriander

1 teaspoon garam masala +
¹
⁄
₄
teaspoon for garnish

¹
⁄
₂
teaspoon ground turmeric

3 tablespoons peanut oil

3 to 4 Chinese eggplants (about 1
¹
⁄
₄
pounds), cut into
³
⁄
₄
-inch pieces

1 teaspoon salt, or to taste

1 tablespoon fresh lemon juice

¹
⁄
₂
cup finely chopped fresh cilantro, including soft stems

1 tablespoon finely chopped fresh mint leaves

1.
Prepare the coconut milk. Reserve. Then, put the coconut, red and green chile peppers, ginger, garlic, and onion in a blender or a food processor and process until smooth. Mix in the coriander, garam masala, and turmeric and process again to make a smooth paste.

2.
Heat the oil in a large nonstick saucepan over medium-high heat and cook the coconut-onion paste, stirring as needed, until golden, 3 to 5 minutes.

3.
Add the eggplants, coconut milk, and salt, and cook over high heat about 4 minutes. Then reduce the heat to medium, cover the pan and cook, stirring occasionally, until the eggplants are soft, 20 to 25 minutes. Mix in the lemon juice, cilantro, and mint, and cook another 2 to 4 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.