I’m sure you’ve guessed that I love trying cuisines from other countries. That’s one of the reasons I like Parivaar so much.
You can get all these ingredients there, or from most other supermarkets as well. This is a great little snack or side, and you can control the amount of heat it has by changing the number of dried and fresh chilis you use. The way it’s written, however is not very hot at all - just a little spice.
Regular eggplants are fine, but I love the tender sweet Ichiban type.
2 large eggplants - I used the Ichiban purple variety
2 tbsp vegetable oil
1½ tsp cumin seeds, roasted and ground
3 (or 6) cloves of garlic, chopped
2 whole dried red chillies
1 large onion, finely chopped
1 tsp chili powder
2 chopped tomatoes
1 inch piece of ginger, chopped
2 green chilies, chopped small
1 tsp salt
¼ tsp garam masala
1 tbsp chopped fresh cilantro
Cook the eggplants right on the grate in a 350 degree oven for about 15-20 minutes - longer for large regular eggplants.
When the skin starts to wrinkle and soften, allow to cool, then peel off the skin and mash the pulp.
Heat oil in a pan, add cumin seeds and red chillies and when they begin to crackle, add the garlic and sauté until golden brown.
Now add the onions and sauté until they too begin to turn brown.
Add the chili powder and cumin and cook for half a minute.
Add the tomatoes and cook until they are mashed and “disintegrating.”
Add the ginger and green chilies and mix in the mashed eggplant pulp and stir well for two more minutes.
Add salt and simmer for about 20 minutes
Add fresh cilantro and sprinkle in the garam masala.
Mix well and turn the heat off after 30 seconds. Scoop up with with Parivaar’s fresh roti - I chose the spicy roti, but there are others as well.
While we normally don’t think about wine pairing with Indian food, we should.
Pick up a nice Gewürztraminer - or another white that has a bit of fruitiness and a little acidity. Nothing too sweet. Try the Arthur Metz Gewurztraminer.