When cooking vegetables in India we tend to overcook them and smother them in so much oil and spice that oftentimes you cannot even identify the vegetable you have been served. I think that is a bit of a waste because vegetables when cooked with small amounts of spices can be really delicious as well as being healthy. Here is an easy aubergine preparation -- I love aubergines (we call them baiguns in Bengal) as the vegetable has such a rich flavor. In this recipe you need to roast the skin of the baigun first, which really makes it taste richer and smokier. Serve this baigun with fresh made chapatis and a bit of coriander flavored masoor dhal for a light quick lunch.
The Recipe
1 large aubergine or 2 medium-sized ones (don't use small ones as they are difficult to roast)
2 small onions diced
1 teaspoon ginger-garlic paste
small amounts (about 1/3 teaspoon) of coriander, cumin, tumeric and chilli powders
1 cup beaten sour yogurt
salt to taste
pinch of garam masala powder (optional)
Roast the baigun directly on gas top till the skin gets charred. This takes a bit of time if the baigun is large. Keep turning so that all sides of the baigun are nicely charred.
Allow the baigun to cool a little, then rub of the charred skin and mash the baigun well almost into a thickish paste.
In a little oil, fry the onions till translucent; add the ginger-garlic paste and spice powders. Stir well briskly about 2-3 minutes. Add salt to taste and the mashed baigun. Cover and cook 5 minutes more. Just before you remove it from the heat, you can sprinkle a pinch of garam masala powder over it.
Stir the beaten yogurt into the cooked vegetable, mix well and serve hot.
No comments:
Post a Comment