Sindhi style Baingan subzi
Its hard to believe that someone could hate eggplants, right? But there are such people in the world and they happen to be a couple of my very good friends. On occassions when i had them over for dinner or lunch, i had to cook some other vegetable or i would get a "Ringan (eggplants are called ringan in gujarati) nu shaak hoy tu hoon nathi khavani/khavano...... translated from gujarati as ..... If its eggplants, i am not eating" response. This presented a dilemma for me in the U.S. because eggplants are one of the most easily available veggies out here. Then i found a secret recipe..... from my friend Priya B. Priya comes from a Sindhi family, and is a great cook. Once when i went to her place for a sleepover, she cooked this amazing baingan sabzi, sindhi style ofcourse, which can tempt even a hardcore eggplant hater to convert and give it a try. And after that...... well you guessed it.... they cant stop licking their fingers. Believe me, i have already tried it and with successful results, meaning i can cook baingan anytime i want.
All Sindhi recipes use a lot of dhana-jeeru a.k.a cumin-coriander powder.
4 eggplants (i used the long slender ones)
2 big potatoes
4 tomatoes (or 1 can tomato sauce/puree)
1 tsp ginger-garlic paste
4 green chilies
1 tsp cumin seeds
1/3 tsp turmeric
2 tsp cumin-coriander powder
1/2 tsp chili powder
salt to taste
2 tbs coriander for garnish
1. Dice the potatoes and eggplants into small (cubes) pieces. Puree the 4 tomatoes. Cut the chilies into small pieces and make a paste of garlic (1 clove- optional) and ginger (1 inch piece).
2. Heat oil in a cooking pan and add some cumin seeds to it. When they turn brown, add the green chilies and turneric. Stir and add the potatoes and eggplants.
3. Next add the tomato puree, salt, chili powder and cumin-coriander powder. Cook for 5-10 minutes and then add the garlic-ginger paste and cook till the eggplants and potatoes are cooked and slightly mashed.
4. Garnish with coriander and serve hot with rotis.