This was a recipe for okra by Madhur Jaffrey that I thought would
work well with eggplant. I used the small Japanese kind that are almost
sweet and less acid. It is a taste delight. Take your time when cooking
the onion paste. That's what gives it the flavor.
4 medium onions, peeled and coarsely chopped
5 cloves garlic, peeled
Fresh ginger, about 2 inches long, 1 inch wide, 1 inch thick
6 T. vegetable oil
1 t. whole cumin seeds
2 t. whole fennel seeds
1 t. ground turmeric
1 T. ground coriander
3 T. tomato sauce (I use chili sauce)
1 lbs. small eggplants, cubed
2 t. garam masala (see p. 161)
2 T. lemon juice
1. Put onion, garlic and ginger in blender or food processor; add 1/2
c. warm water and blend to a paste.
2. Heat oil in a 10-12 inch skillet over medium heat. Add the cumin and
fennel seeds. When the fennel begins to change color (20 seconds), add
the paste from the blender and the turmeric. Cook this paste over medium
heat for about 20 minutes, stirring frequently and scraping the bottom.
It will reduce and turn a lovely brown color.
3. Add the coriander and fry, stirring; after a minute, add the tomato
sauce and cook, stirring for about one minute. Turn off the heat under
4. Wash the eggplant and wipe with paper towel. Cube.
5. Turn the heat to medium again under the skillet with the onion paste.
Add the eggplant, garam masala, lemon juice and 6 T. warm water. When
the onion paste starts bubbling, cover, turn heat very low, and allow
to cook slowly for 35 minutes, or until tender. Stir every 10 minutes
or so to prevent sticking.
7. Serve with Indian rice, or chappatis