I hold this post very close to my heart because of many reasons. It happens to be one of the most frequently made curries by my mom, dad's favorite way of eating an eggplant and also, how my "hatred" of this vegetable evolved into "love" over the years. It is one of the very first tried and perfected recipes by me, as a young adult while experimenting in my mom's kitchen ( parathas and khatti daal being among others).
This is a very simple, yet fancy looking curry with combinations of delicious flavors of fresh mint and cilantro, is tart from the tomatoes and moist from the onions. Does not require a drop of water to cook as it gets cooked in the juices of onions and tomatoes.
Small egg plants- 6
Tomatoes-3-4 small, cubed
Onions-1 large, sliced
Fresh mint leaves-a handful
Fresh cilantro leaves-a handful
Red pepper powder-to taste
Turmeric powder-1/2 tsp
Olive oil-2-3 tbs
Ginger-garlic paste-2 tsps
Cumin powder-1 tsp
1. Trim the stem slightly and make an X shape incision all the way from the base of the eggplant until the stem, while keeping the stem intact and wash in salted water and set aside.
2. Mix together the onions, tomatoes, salt, turmeric powder, red pepper powder, ginger-garlic paste, mint, cilantro and the cumin powder with your fingers just enough to bruise the tomatoes and onions and let out some juice.
3. Take about two tbs of the mixture and stuff it into the eggplants.
4. Heat oil in a wok and slowly place the eggplants along with the remaining onion mixture.
4. Cook on high heat with the lid on until the juices are released.
5. In between, nudge the eggplants around to make sure they cook through while retaining the shape..
6. Uncover and cook until the oil seperates from the mixture and you know the eggplants are cooked.
7. Turn off the stove and transfer to a serving bowl and garnish with cilantro leaves.