Aubergine Stew


This is another recipe from my mom's kitty :) My mom is definitely the best cook in the world for me lol No matter how hard I try to emulate it is never anything like what she cooks! I am sure you all feel the same for your mothers too. Seeing my mother in the kitchen is like watching an astronaut working in NASA or a scientist working in a laboratory! She is constantly experimenting; mixing and matching ingredients.

The inspiration for this dish came to her when she tasted an eggplant gravy in a restaurant. Leave it to her to taste something and figure out what is in it!! And so here we have a quick and easy stew that goes incredibly well with steamed rice or rotis. I prefer using the long, slender purple brinjals for this. If you want to make the gravy bit more rich you can add coconut cream or cashew nut paste. To me, this tastes like a Thai curry with south indian flavors :) Do give it a try and lemme know…

Aubergine Stew: Recipe


Ingredients:

  • Brinjal /eggplant /aubergine: 2 large, roughly diced
  • Onion - 1 small finely chopped
  • Garlic - 4 to 5 cloves crushed or minced
  • Tomato - 1 medium chopped
  • Thick coconut milk (I used canned milk) - 1/2 cup or more
  • Green chilly - 1 slit
  • Turmeric powder - 1/2 tsp
  • Chili powder - 1/2 tsp
  • Coriander powder - 1/2 tsp
  • Salt to taste
  • Mustard seeds - 1/2 tsp
  • Dry red chili - 1 or 2 
  • Curry leaves - 1 sprig
  • Oil (I prefer coconut oil) - 1 tbsp

Method:

  • First, in a non stick sauce pan, add the diced aubergine, salt, turmeric and chili powder. Then add enough water so that it is about an inch above the eggplant. On a medium flame, cover the pan and cook till the eggplant is soft and cooked.
  • Heat oil in a kadai. Add the mustard seeds. When it splutters add the red chili and curry leaves. Followed by the chopped onions and garlic. Saute till the onions begin to brown.
  • Add the coriander powder. Fry for few seconds.Add the tomato and sauté till it turns mushy.
  • Then add the green chili, coconut milk and the cooked eggplant. Turn the flame to low and simmer till all the flavors blend. If you are adding cream or nut paste add it now. Simmer for couple of minutes and serve hot with rotis or steamed rice.


3 comments:

  1. am not a big fan of this veggie so far..but the stew looks interesting dear :)

    ReplyDelete

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