Recipe
November 5, 2010
Eggplant With North-South Indian Sauce Recipe
Step 1: Pour the oil into a very large frying pan and set over medium-high heat. When hot, put in the asafetida and the urad dal. As soon as the dal turns a shade darker, add the mustard, cumin, nigella and fennel seeds, in that order.
Step 2: When the mustard seeds begin to pop, a matter of seconds, add the onions. Stir and fry for a minute. Add the garlic and the eggplant. Stir and fry for 4-5 minutes or until the onions are a bit browned.
Step 3: Add the grated tomatoes, stock, salt and cayenne. Stir to mix and bring to a boil. Cover, turn heat to low, and cook about 20 minutes or until the eggplants are tender, stirring now and then.
Reprinted with permission from Madhur Jaffrey’s At Home With Madhur Jaffrey (2010 Knopf Canada).
Directions
Yield:
Step 1: Pour the oil into a very large frying pan and set over medium-high heat. When hot, put in the asafetida and the urad dal. As soon as the dal turns a shade darker, add the mustard, cumin, nigella and fennel seeds, in that order.
Step 2: When the mustard seeds begin to pop, a matter of seconds, add the onions. Stir and fry for a minute. Add the garlic and the eggplant. Stir and fry for 4-5 minutes or until the onions are a bit browned.
Step 3: Add the grated tomatoes, stock, salt and cayenne. Stir to mix and bring to a boil. Cover, turn heat to low, and cook about 20 minutes or until the eggplants are tender, stirring now and then.
Reprinted with permission from Madhur Jaffrey’s At Home With Madhur Jaffrey (2010 Knopf Canada).