I halve small eggplants without a recipe in mind. Once they are cut, I am seized with indecision. My options are limited so I start with a hastily put together paste of turmeric, chile powder, cumin and coriander powders. A little water and oil allows the paste to adhere to the eggplants easily. It also helps that I cut a cross hatch pattern with the tip of my knife into the surface of each eggplant, so the paste seeps in. Curry leaves, garlic and mustard seeds go into the pan. The veggies go into the pan cut side down. A little water is poured into the pan and a lid goes on. Steaming side by side with the fish a the most inviting aroma emanates. Pam calls these small lemon sized veggies brinjals. We watch a Brit food show on aubergines. A vegetable by any other name........
6-8 small Eggplants
1/2 teaspoon Turmeric
1-2 teaspoon Chile powder
1 teaspoon Cumin powder
1 teaspoon Coriander powder
3-4 tablespoons Water
1 teaspoon + 2 teaspoons Canola Oil
1/2 teaspoon Kosher Salt
1/2 teaspoon Mustard seeds
3 Garlic cloves
6-7 Curry leaves
1/4 teaspoon Kosher Salt
Wash and cut each eggplant in half, keeping the stems intact.
Mix turmeric, chile, cumin and coriander powders in a bowl.
Add water and 1 teaspoon oil to powders and mix to form a thick paste.
Score the surface of the eggplants with the tip of a knife, in a cross hatch pattern.
Spread the paste on the cut surfaces of eggplants.
Heat remaining oil in a saucepan, big enough to fit eggplants in one layer.
When hot splutter mustard seeds, garlic cloves and curry leaves.
Place the eggplants cut side down in the pan.
Add 1/2 cup water to pan along with the salt. Bring to a boil, cover and cook for 15 minutes.
Remove the lid and let water dry.
Fry eggplants for a few minutes to get a little color and serve.
There's nothing like a good fish curry rice papad and a frosted glass of beer. The okra and eggplant augment meal. Lunch segues into afternoon naps. Eggplant by any name is delicious all the same!