Friday, December 25

Salaam Bademjan!!

Love for eggplant is in my genes. I belong to the region which produces best eggplants in south Maharashtra region. During the initial days of US stay - I was little skeptical before visiting a middle eastern restaurant. Being vegetarian I had choices between spinach and eggplant dishes. I chose eggplant and it was worth it.

I tried making it at home and I think I was pretty close to the original taste. This is my version of Eggplant Bademjan.

1 BIG Eggplant.
2 small tomatoes.
1 teaspoon sesame seeds.
1 teaspoon fennel seeds.
2 heaping teaspoons of garam masala.
1 teaspoon Kalongee ( Onion seeds).
2 tablespoon olive oil.
1 teaspoon ground pepper.
2 teaspoons of olive oil.
Salt to taste.

For Yogurt Sauce
1. 1 cup yogurt.
2. Salt to taste
3. Sugar to taste.
4. 3-4 drops of lemon juice if you like tangy yogurt.
5. 1 teaspoon cumin powder.
6. 1 teaspoon dried parsley.

How to make
1. Cut eggplant in big chunks.
2. In a large bowl add eggplant pieces, salt, pepper and garam masala. Put aside for 15-20 minutes. Put little extra salt as this is the only time the dish will have salt.
3.Get rid of the extra water from the bowl and pat dry the eggplant pieces.
4. In a pan saute eggplant pieces along with sesame, onion and fennel seeds in olive oil. Keep the heat on medium high and continue flipping the eggplant pieces. Continue this till the eggplant starts browning. Try to brown it on all the sides. Keep Aside.
5. Cut the tomatoes in chunks and add to the pan.
6. Cook the tomatoes on high heat until they disintegrate. Add eggplant to this tomato sauce.
7. Prepare tangy yogurt salt by mixing all the ingredients, add little extra lemon juice if you like it tangy.
8. Serve the hot eggplant with cold yogurt sauce. Best served with naan and/or rice.