Ingredients: (serves 6-8 as side dish)
- 12 small Indian eggplants
- 3 cup thinly sliced onion
- 2 inch fresh ginger, peeled and julienned
- 1.5 tablespoon chili garlic paste (or garlic paste + cayenne/red chili powder)
- 1 cup grated/pureed fresh tomato
- 1/3 cup cooking oil (any kind you want to use) + 4 tablespoon oil (pref. pure virgin mustard oil)
- salt
- 1/2 teaspoon turmeric
- water as needed
- fresh cilantro/coriander to garnish
- a squeeze of lemon juice - optional
Pickling Spice Mix:
- 3 teaspoon saunf/fennel seed
- 4 teaspoon mustard seeds
- 1/2 teaspoon cumin seed
- 1/2 teaspoon kalonji/nigella/onion seeds
- 1/2 teaspoon methi/fenugreek seeds
- 2-3 red dry chile pepper
- 3 cloves
- 1 inch cinnamon stick
- 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