When I started this blog I knew that I would have to divulge the secrets of my two favorite recipes. I haven’t been doing this a year and already I’m giving up one of my amazing dishes. I even thought of ways to write this leaving a couple ingredients out so that no one could make it taste like mine. (Evil, I know!) To uphold the integrity of this blog I decided against it and hope I still get complimented on my eggplant even though it’s out there now for anyone to make . . . if they were so inclined.

This eggplant dish is simply called baingan to me, but formally I needed to add the subzi so it sounds semi-intelligent. Like the Okra Masala, this is another quick and dry curry, though I wouldn’t make it in the karahi – a large skillet is good enough.

Warning: What follows will create a robust, complex flavor assault to your senses. I use whole amchur slices and tamarind concentrate to make the most spicy-tart dish ever!

Ingredients

• 1 pound of Baby Eggplant (about 4)
• 1/2 med. Onion (thinly sliced)
• 2 tbsp. Canola Oil
• 1/8 tsp. Onion Seeds
• 1/4 tsp. ground Coriander
• 1/4 tsp. ground Cumin
• 1/4 tsp. Cumin Seeds
• 1/4 tsp. Chili Powder
• 1/2 tsp. ground Turmeric
• 3 med. Tomatoes (rough chop)
• 4 – 6 slices of Amchur (broken)
• Salt
• 1 – 2 tsp. Tamarind Concentrate – to taste
• 2 tbsp. Cilantro
• 1/2″ of Ginger (julienned)
• 1 Serrano Chili (thinly sliced rounds)
• Sprinkle of Garam Masala

What to do

 

Prep: Eggplant is filled with a bitter juice, so we need to salt it in order to extract the juice. Slice the Eggplant into 1/2″ rounds (uniformity will keep everything cooking evenly). I usually lay out each slice on a paper towel and sprinkle table Salt on one side. After 10 min. I flip the slices over to blot the juices and salt the clean side for another 10 min. Blot the juice that accumulates on top of the slices as well. If you’re using a big eggplant instead of the baby ones, you’ll need to salt the slices for at least 20 mins per side. Space was precious that night, I ended up layering the slices in a bowl with salt between them and having to blot them in small batches.

 

Stack the rounds and slice down the middle creating half-moons. Now your eggplant will look authentic and you a professional chef!

Heat Oil in a large skillet on medium heat. Add the Onions and Onion Seeds. No need for salt because we salted our eggplant beforehand.

 

When the Onions have picked up some color add the spices: Coriander, Cumin, Cumin Seeds, Chili Powder, and Turmeric. Also toss in the Amchur slices.

In a few minutes the entire house will start to smell like an Indian restaurant. This is when the Eggplant comes to the party. It’s going to soak up the flavors and any liquid like a sponge. When it’s a yellow-gold color add the chopped Tomatoes with as little liquid as you can manage.

  

While that is cooking take 2 tsp of Tamarind Concentrate and mix it with 2 – 3 tbsp of warm water. As I’m doing this, Mom is sitting in the family room ordering me to make it real tarty. I doubled the amount of Tamarind used and licked the spoon like it was candy. Yum!

 

Once the juice from the tomatoes has cooked off, pour the Tamarind in. Stir it up to coat every bite in tarty-deliciousness. Remember how I was saying that this is also a dry curry? So cook until the water has evaporated – soggy eggplant is not attractive.

 

Once it is done, garnish with Garam Masala, Cilantro, Ginger, and Serrano Chilies. This is a side dish that can be eaten with rice or bread.

For the adventurers: In the summertime I like to grill the eggplant slices without salting them. Just brush some olive oil on them and sprinkle with salt. Doing this creates a nice smokiness to the dish. Happy Experimenting!