Little India's baingan ki subzi
1kg eggplant
oil for deep frying
1 tsp mustard seeds
1 tsp cumin seeds
2 green chillies
½ big onion
2 big tomatoes
1 tsp ginger garlic paste
pinch turmeric
1 tsp ground coriander
½ tsp red chilli powder
2 cinnamon sticks
5 cardamom pods
5 cloves-
½-¾ tsp salt or to taste
fresh coriander to garnish
Wash and dry the eggplants. Cut into julienne (matchsticks) about 6cm long and remove about half the seeds (inside white part).
Heat the oil in a pan, and when it is hot, deep-fry the eggplant until tender. Drain in a strainer to remove excess oil.
Chop green chillies, onion and tomato.
Grind cinnamon sticks, cardamom and cloves.
Heat 4 Tbsp oil in a pan. Add mustard and cumin seeds, then the green chillies and onion. Add ginger garlic paste, stir and cook until onion is translucent or golden brown.
Add chopped tomatoes, ground coriander, chilli powder, cinnamon, cardamom, cloves and salt to taste. Stir, and if gravy seems too thick, add a little water.
Cover pan with a lid and simmer until the tomatoes become mash.
Stir in the fried eggplant, cover with a lid and cook for 7-8 minutes on medium low heat. Stir in chopped coriander leaves and mix well.
This dish goes well with any Indian bread.
Requested by Julie Roper of Dunedin. This recipe comes from Little India in Moray Pl, Dunedin.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
