Curried Greens and Eggplant
Jun14

Curried Greens and Eggplant

  The “heat” in this sak should be noticeable. Fresh green chilies, though unpredictable in strength, are usually milder than dried red chilies. If you are very sensitive to chilies, try fresh Anaheims or yellow wax. To be authentic, this dish should be a bit hot and spicy. Bengalis sauté the greens quickly over high heat, allowing them to wilt, then soften, but still retain exuberant color and fresh flavor....

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Butter-soft Eggplant Wedges
Jun09

Butter-soft Eggplant Wedges

  Ingredients • Turmeric – 1½ tbsp • Salt – 1½ tbsp • Water – 3 tbsp • Baby white or purple eggplants (about 1¼ pounds/570g) or 1 medium-sized eggplant (about 1¼ pound/570 g) – 8-10  • Ghee or olive oil for frying.    Preparation: 1. Combine the turmeric, salt and water in a bowl. Cut small eggplants in half, or cut...

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Crispy Deep-fried Eggplant Slices
May06

Crispy Deep-fried Eggplant Slices

  Though fried potatoes are welcome almost any time of the day, fried eggplants are usually part of a meal, because they must be served just after they are fried. If they are held in a warmer, even for 10 minutes, the crispy crust softens and the overall effect is a soggy fritter. If you reuse the ghee or oil after frying, be sure to pass it through a fine filter to remove traces of flour; the inevitable residue would burn and...

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South Indian Style Eggplant Curry
Oct19

South Indian Style Eggplant Curry

  Ingredients •50 gm tamarind •1½ C water •1 Tsp coriander seeds •3 Tsp chana dal •2 dried red chilies •1½ Tbsp grated fresh coconut •½ Tsp turmeric •1½ tsp salt •¼ Tsp asafetida powder •400 gm eggplant / brinjals, diced into 1-inch cubes •1 C cooked toor dal •¾ C cooked chickpeas (chana/chole) Seasoning: •1 Tsp oil •1...

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Eggplant Fritters
Jul21

Eggplant Fritters

These are aptly called eggplant sandwich fritters. When I first served them to Srila Prabhupada, much to my delight, he dubbed them “vegetable chops”. These fritters can be served hot or at room temperature. Salting time: ½ hour Preparation and cooking time: about 30 minutes Ingredients • Eggplant (about 2 pounds/1 kg), cut crosswise into ½ -inch (1.5 cm) slices salt – 1 large • Chickpea flour (shifted before measuring)...

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