Friday, August 6, 2010

baby eggplant (or aubergine, if you prefer)

Aubergine sounds so much nicer, don't you think?
At any rate, I've been picking these tiny things by the basketful as two of my plants seem to be wilting away (odd watering, I suspect). Nevertheless they are quite tasty and great for a pan of curry.
By the way, having all the veggies for this dish, hand-picked from a short walk out the door, is, in a word, amazing.
Baby Eggplant and Potato Curry

Heat 3 Tb. ghee in a skillet over medium-high heat. Add 1 medium onion, chopped, and 1/2 Tb. brown mustard seeds and cook for about 3 minutes, until the onions begin to soften. Add to this 3 large tomatoes, chopped, a pinch of turmeric, and a bit of salt, and continue to cook another 3 minutes or so, until the tomatoes begin to break down and the onions get even softer. Then toss in roughly 2 1/2 C. of sliced baby eggplant and 2 1/2 C. of peeled, chopped potatoes. Stir in 1 tsp. of red chili powder, 1/2 tsp. garam masala, 1/2 tsp. sugar, and 1 tsp. ground coriander, and 2 C. water. Bring the curry to a simmer, then lower the heat and put the lid on. Cook, gently simmering, with the lid on for about 20 minutes, or until the eggplant and potatoes are cooked through. If too much liquid remains, remove the lid and increase the heat, simmering - almost boiling, to reduce the liquid.

Serve with fragrant basmati rice and cooling cucumber raita.

Quick Cucumber Raita

In a medium bowl, stir together 1 C. Greek yogurt, 1 small minced garlic clove, 1/2 small cucumber, peeled, seeded and minced, a pinch of salt, a pinch of ground cumin, and 1 tsp. of chopped fresh cilantro.


molly said...

Oh, yum, double yum! I've a passel of eggplant, and tiny potatoes also, and cucumbers (natch), and a wild unruly passion for curry. I think you've made my week. Yum.

Chelsea said...

Sounds perfect! With this horrid heat, I can't emphasize adding the raita enough - next time I'd even double the batch.
Keep cool!

SMcDonald said...

great going to try this!

Chelsea said...

I think you'll like it, Siri - I made it again last night using peas instead of the eggplant (the eggplant was better...) Let me know how it turns out!

Through My Kitchen Window said...

After spending a year and a half in Melbourne, this is exactly the kind of food my daughter is now willing me to cook. Infact she made a dahl last night and is on the hunt for recipes that I suspect are very similar to this one. I will show her yours and see what she thinks. Looks good to me.

Chelsea said...

Oooh, a year and a half in Melbourne - that sounds so exotic to me! I hope if you do make the curry, that it lives up to your daughter's cravings...