Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Baigan Aur Tamaatar (Indian Eggplant)
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- #12174
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1/2 pound eggplant
2 tablespoons ghee
1 small onion, chopped finely
1 clove garlic, sliced
1/2 teaspoon turmeric
1 bay leaf
1 cinnamon stick (1-inch size)
1/2 teaspoon salt
3/4 teaspoon cayenne pepper
1 slice (.5 inch size) fresh ginger
2 medium tomatoes
1 teaspoon garam masala
directions
Wash and slice eggplant.
Heat ghee and saute the onion and garlic when hot for 2 to 3 minutes. Add turmeric, bay leaf and cinnamon stick and saute for a further 2 minutes, stirring frequently.
Stir in sliced eggplant. Add salt, cayenne and ginger. Blend together well. Cook for 10 minutes. Add tomatoes, cover pot and cook for another 10 minutes.
Sprinkle with garam masala and serve. Be careful not to overcook otherwise it will go very mushy.
Recipe Source: Madhur Jaffrey, "An Invitation to Indian Cooking"
added by
ilyce
nutrition data
218 calories, 15 grams fat, 24 grams carbohydrates, 3 grams protein per serving.
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reviews & comments
November 15, 2005
This was very easy to make and absolutely fabulous! The blend of flavors was sensuous and exotic. I found eggplants at a local Asian market called Indian eggplants. They were small, 2 to 4 inch diameter round veggies. The skins were white with green molting and very firm when squeezed. Once cooked, the skins were not bitter, the eggplant did not get mushy and creamy like other eggplants. I was really pleased with the results. Even my meat-and-potatoes husband loved it! Also, I should note that I added more garlic than called for, three cloves exactly and a bit more ginger (more like a one inch piece).