Sunday, December 26, 2010

Earthy Eggplant curry

Eggplant comes in various shapes and sizes. The one I particularly like is the Chinese eggplant. It has a very mild flavour and has a plenty of water. Has a crunch like mushroom when gently cooked and not a lot of seeds. If you have some patience prepare my 'podi' seasoning. This mixture of lentils, coriander seeds and chili would come in handy to cook a variety of vegetables and is a must for my quash and pumpkin recipes. If you want a curry in a hurry, fear not. Common super market spices would serve well too. (Disclaimer, this 'curry' is not the ba*ter*ized English version of Indian masala. If you have seen Alton Brown's explanation of curry in the Food Network® you would know the meaning of real Tamil curry).

1. Chinese eggplant - 1lb.
2. 1 tbsp coriander powder
3. 1 teaspoon tumeric powder
4. Mustard seeds to pop
5. 2 tbsp Olive oil
6. Chili powder to taste.

1. Cut the eggplant into thin slices.
2. In a pan add the olive oil and when hot add the mustard seeds and let the seeds pop.
3. Add the eggplant, coriander powder, tumeric powder, chili power and salt.
4. Cook covered for about 5 min on medium heat.
5. Give it a quick stir and cook 5-10 min uncovered.
6. Serve with Dal risotto.

The health benefits of tumeric are very well documented. The most significant health benefit is that it fights cancer and can be effectively absorbed by the body when cooked with oil. Every garam masala recipe contains Tumeric.

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