6 replies to this topic

[iwanttogoback]

i have a lovely eggplant (brinjal, aubergine) in the fridge and i would love to cook a curry.

any good recipes (not too hot, madam princess is still on her curry training wheels )

[Hyderabadi]

iwanttogoback, on May 9 2009, 09:46 AM, said:

i have a lovely eggplant (brinjal, aubergine) in the fridge and i would love to cook a curry.

any good recipes (not too hot, madam princess is still on her curry training wheels )

You mean the BIG egg plant? I think you could make a Baingan Bharta out of it, I think Jyoti da would have a better recipe:

Quote

Chargrilled brinjals cooked with a simple combination of spices and herbs. Every region in India has their own version of baingan bharta…. this is one that's special to the North.
Select large brinjals with a shiny smooth surface as these are more likely to be without many seeds.

MORE: http://www.tarladala...ipe.asp?id=4329

Hyderabad has it's own Baghare Baingan but this is made with the smaller, purple variety. Spicy, sweet, chilli hot all at the same time, perfect accompaniment to Hyderabadi Biryani.

Mom made a really great Eggplant & Mutton/Lamb Curry while she was here.... I don't have a recipe at the moment but I do have a picture:

We always made meat with a vegetable (long beans, eggplant, spinach,... even tamarind blossoms/flowers) back in India.

[iwanttogoback]

yes, a BIG eggplant. the baingan bharta sounds good.

and i love the photo. are those tiny eggplant?

[Hyderabadi]

iwanttogoback, on May 9 2009, 09:40 PM, said:

are those tiny eggplant?

Yep.

Or, at least HUGE Muttons.



There is another variety of eggplant/s I like, they are small, green and extremely tasty.. Popularly Thai Eggplants:
http://images.google.com/images?hl=en&...sa=N&tab=wi

Heat oil, add onion, thinly sliced, saute till light yellow/or brown. Add mustard seeds, cumin seeds and dhania seeds. Saute for just a few minutes. Add green eggplant slices and sliced green chillies (to taste) add salt. Add a bit of jaggery. Mix. Add some (roasted) ground sesame seeds. Mix and remove after the eggplant is tender.

Best with flat bread or even plain rice. Non spicy, but keep in mind the green small eggplants.

[jyotirmoy]

Bharta is the simplest and tastiest preparation so I reccomend it.

[Shilpaks]

there is a north karnataka dish called "yenagai" ....i absolutely love it. its made with the small purple egg plants (like the ones in the
pic above).

can get u the exact receipe from an aunt who is from that region and makes some divine stuff....best eaten with jolada (corn) roti , but found this online in the meantime;

Ingredients:
Cumin(Jeera) powder, Cooking Oil, fresh curry leaves, Dhania powder, Dry grated coconut, roasted, Sesame seeds, roasted ground peanuts, Asofoteda, Turmeric, Masale khara, Gural pudi, 4-6 Eggplants (small), Onions, Garlic, Jaggery, Tamarind paste, Cumin seeds, mustard seeds, cilantro.

Process:

For yengai, mix the following – jeera, dhania, dry coconut(grated),
ground roasted peanuts, roasted sesame seeds, asofoteda, turmeric,
some masale khara (chilly powder will do) or ground green chillies,
gural powder (the black seeds powder).
Stuff the eggplants with the above mixture and keep aside.
Cut onions lengthwise and into three parts width wise (longer pieces).
In a vessel, add oil, fresh curry leaves, mustard seeds, Cumin seeds
(after mustard seeds crackle), hing and garlic pieces – cut or crushed
in a paste.
When the garlic pieces turn golden brown, put the onions.
When the onions are transparent, put the remaining masala from above.
Add some tamarind water, jaggery and salt to taste.
Put the eggplants in there and cook on low heat.
Garnish with cilantro.
Tips:

Key is to pour quite a lot of oil.

You can also bake the above in an oven instead of cooking on low heat.

[janachen]

great recipe... 2 years ago, I visited my friend in Delhi, and she cooked this food for me...

the taste is good and I wanna try to cook for my mother