Eggplants In A North South Sauce Recipes

EGGPLANTS IN A NORTH-SOUTH SAUCE

Eggplants in a North-South Sauce image

The cookbook author Madhur Jaffrey calls this "one of our most beloved family dishes, very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined." Over the years, she has simplified the recipe. "You can use the long, tender Japanese eggplants or the purple 'baby' Italian eggplants," she says, "or even the striated purple and white ones that are about the same size as the baby Italian ones. Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart." Serve hot with rice and dal, or cold as a salad.

Provided by Tara Parker-Pope

Categories side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

4 tablespoons olive or canola oil
1/8 teaspoon ground asafetida
1/2 teaspoon skinned urad dal or yellow split peas
1/2 teaspoon whole mustard seeds
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole nigella seeds (kalonji)
1/2 teaspoon whole fennel seeds
1 medium onion, chopped
2 cloves garlic, chopped
1 1/2 pounds slim Japanese eggplants, cut crossways into 1-inch segments, or "baby" Italian eggplants cut in half lengthways and then crossways, into 1-inch segments
2 medium tomatoes, grated, about 1 1/4 cups
1 cup vegetable stock or water
1 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper

Steps:

Pour the oil into a very large frying pan and set over medium-high heat. When hot, put in the asafetida and the urad dal.
As soon as the dal turns a shade darker, add the mustard, cumin, nigella and fennel seeds, in that order.
When the mustard seeds begin to pop, a matter of seconds, add the onions. Stir and fry for a minute. Add the garlic and the eggplant. Stir and fry for 4 to 5 minutes or until the onions are a bit browned.
Add the grated tomatoes, stock, salt and cayenne. Stir to mix and bring to a boil. Cover, turn heat to low, and cook about 20 minutes or until the eggplants are tender, stirring now and then.

Nutrition Facts : @context http, Calories 133, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 6 grams, TransFat 0 grams

EGGPLANTS IN A NORTH-SOUTH SAUCE

Eggplants in a North-South Sauce image

This is one of our most beloved family dishes. It is very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined. Over the years, I have simplified the recipe. Here, you may use the long, tender Japanese eggplants or the purple "baby" Italian eggplants or even the striated purple and white ones that are about the same size as the baby Italian ones. Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart. Serve this hot with meat or vegetable curries, rice, and dal or serve it cold, as a salad, with cold meats, Indian (see Chicken Karhai with Mint) or Western. I love it with slices of ham.

Provided by Madhur Jaffrey

Yield Serves 4 to 6

Number Of Ingredients 14

Ingredients

4 tablespoons olive or canola oil
1/8 teaspoon ground asafetida
1/2 teaspoon skinned urad dal or yellow split peas
1/2 teaspoon whole mustard seeds
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole nigella seeds (kalonji)
1/2 teaspoon whole fennel seeds
1 medium onion, chopped
2 cloves garlic, chopped
1.5 pounds slim Japanese eggplants, cut crossways into 1-inch segments, or "baby" Italian eggplants cut in half lengthways and then crossways, into 1-inch segments
2 medium tomatoes, grated), about 1.25 cups
1 cup chicken stock or water
1 teaspoon salt
1/4-1/2 teaspoon cayenne pepper

Steps:

Pour the oil into a very large frying pan and set over medium-high heat. When hot, put in the asafetida and the urad dal. As soon as the dal turns a shade darker, add the mustard, cumin, nigella, and fennel seeds, in that order. When the mustard seeds begin to pop, a matter of seconds, add the onions. Stir and fry for a minute. Add the garlic and the eggplant. Stir and fry for 4-5 minutes or until the onions are a bit browned. Add the grated tomatoes, stock, salt, and cayenne. Stir to mix and bring to a boil. Cover, turn heat to low, and cook about 20 minutes or until the eggplants are tender, stirring now and then.

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