Eggplants in a North-South Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
- 1 teaspoon salt
- 1/4-1/2 teaspoon cayenne pepper
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 cup chicken stock or water
- 1/2 teaspoon whole mustard seeds
- 1/2 teaspoon whole cumin seeds
- 1/2 teaspoon whole fennel seeds
- Carbohydrate 12 g(4%)
- Cholesterol 1 mg(0%)
- Fat 10 g(16%)
- Fiber 4 g(18%)
- Protein 3 g(6%)
- Saturated Fat 1 g(5%)
- Sodium 451 mg(19%)
- Calories 147
Preparation 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. Reprinted with permission from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey, © 2010 Knopf, a division of Random House, Inc.
Preparation 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. Reprinted with permission from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey, © 2010 Knopf, a division of Random House, Inc.
