Eggplant with Pickling Spices

Ingredients: (serves 6-8 as side dish)

1. 12 small Indian eggplants
2. 3 cup thinly sliced onion
3. 2 inch fresh ginger, peeled and julienned
4. 1.5 tablespoon chili garlic paste (or garlic paste + cayenne/red chili powder)
5. 1 cup grated/pureed fresh tomato
6. 1/3 cup cooking oil (any kind you want to use) + 4 tablespoon oil (pref. pure virgin mustard oil)
7. salt
8. 1/2 teaspoon turmeric
9. water as needed
10. fresh cilantro/coriander to garnish
11. a squeeze of lemon juice - optional

Pickling Spice Mix:

1. 3 teaspoon saunf/fennel seed
2. 4 teaspoon mustard seeds
3. 1/2 teaspoon cumin seed
4. 1/2 teaspoon kalonji/nigella/onion seeds
5. 1/2 teaspoon methi/fenugreek seeds
6. 2-3 red dry chile pepper
7. 3 cloves
8. 1 inch cinnamon stick
9. 1 large pinch of hing/asafoetida

Method:

Heat a pan on the stove. Switch off the heat and place the spices (red chillies, mustard seeds, fenugreek seeds, cumin seeds, fennel seeds, nigella/kalonji/onion seeds, cinnamon and cloves). This process very lightly toasts the spices. You do not want them to be overdone or browned. Cool the spices and grind coarsely; combine with the hing/asafoetida and set aside.

Make ‘X’ ( – a cross) to the flesh of the eggplants, but leave the stems intact. Immerse them completely in a big bowl of salted water and set aside for at least 30 minutes. When ready to cook, remove eggplants and squeeze out the water.

Heat oil (both mustard & vegetable/canola together, if you are using both kind) in a thick-bottomed pan.

Add onions and sauté till light brown. Add grated ginger and continue to sauté for about 7 minutes at medium heat. Lower the heat and add the coarsely ground dry spice powder. Cook for half a minute, stirring all the time so the spices do not stick to the pan.

Combine chili garlic paste with the pureed tomatoes; set aside.

Add the eggplants & cook on high heat till the outside of the eggplants start to brown on all sides. Add grated tomatoes with garlic,  the turmeric powder, red chili powder and salt to the pan and toss well till

everything is well mixed.

Cook at medium heat till oil is slightly bubbly and leaves the sides of the pan.

Add about 2 cups of water, (more or less as needed to soften the eggplants and also to have a bit of sauce), stir, and cover the pan. Cook on medium heat till the eggplants are tender. Uncover and cook for a while or till the sauce is to your desired consistency. There should be enough sauce to dunk a bread and eat, but not too watery or soupy.

Drizzle the lemon juice if you wish to. Garnished with fresh coriander/cilantro.

Serve hot with Naan/Paratha/Flatbread or Pulav/Pilaf.

Preparation Time: 15 minutes

Cooking Time: 30 – 45 minutes

Difficulty level: Intermediate

Serves: 6-8 as a side dish