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.
Kerala (Coconut Eggplant)
- add review
- #72893
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 cup coconut milk
1 tablespoon shredded unsweetened dried coconut
2 dried red chili peppers, such as chili de arbol, broken into pieces
2 fresh green chili peppers, such as Serrano, chopped
4 slices (quarter-size) peeled fresh ginger
1 clove fresh garlic, peeled
1 small onion, coarsely chopped
2 teaspoons ground coriander
1 teaspoon garam masala, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1/4 teaspoon garam masala for garnish
1/2 teaspoon ground turmeric
3 tablespoons peanut oil
4 Chinese eggplants, cut into 3/4-inch pieces
1 teaspoon salt, or to taste
1 tablespoon fresh lemon juice
1/2 cup finely chopped fresh cilantro, including soft stems
1 tablespoon finely chopped fresh mint leaves
directions
Prepare the coconut milk. Reserve.
Then, put the coconut, red and green chili peppers, ginger, garlic, and onion in a blender or a food processor and process until smooth. Mix in the coriander, garam masala, and turmeric and process again to make a smooth paste.
Heat the oil in a large nonstick saucepan over medium-high heat and cook the coconut-onion paste, stirring as needed, until golden, 3 to 5 minutes.
Add the eggplants, coconut milk, and salt, and cook over high heat about 4 minutes.
Then reduce the heat to medium, cover the pan and cook, stirring occasionally, until the eggplants are soft, 20 to 25 minutes.
Mix in the lemon juice, cilantro, and mint, and cook another 2 to 4 minutes.
Transfer to a serving dish, sprinkle the garam masala on top, and serve.
added by
sexyfoodie
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments