If I ask you what are the things that come to your mind when I say the words “Indian culture”….there will be a long list that you will give me, that I’m sure….what I know for a fact is that somewhere in that list will be the words “Indian food”…. Well that’s wonderful because that is what I wanted to pinpoint.
Indian cuisine forms a major portion of the world’s culinary history. Indian food has such a wide variety, zillions of flavors, spices…. Authentic Indian food taste ranges from authentic delicate flavors to rich smooth and spicy flavors.
The specialty of Indian cuisine and what sets it apart are the spices and the herbs that are used to create these gorgeously delicious dishes. We love to experiment with our food….we like to add our own “touch” to the dishes that have been passed on from generations in our families. You will notice that even though we may make the same dishes, we might use the same ingredients….but still, the same dish will taste different when two different people cook it! That’s the beauty!
I’m going to share with you one of my favorites- Baigan! Here’s how I prefer to cook it.
Preparation time: 10 minutes
Cooking time: 20-25 minutes
- Two (2) medium brinjal (eggplant)
- 4-5 tablespoons of oil
- Two (2) medium sized onions – chopped up
- One (1) tablespoon ginger-garlic paste
- Two (2) fresh green chilies- chopped
- Two (2) tablespoons of Dhania (coriander) powder
- One (1) tablespoon of garam masala
- One (1) tablespoon salt or to taste
- A pinch of turmeric (haldi)
- One (1) medium sized tomato- chopped
- One (1) tablespoon of ready-made tomato puree
- Coriander/cilantro leaves- chopped up
- Handful of peas (matar)
- Nicely wash the Baigan (eggplant).
- Prick the Baigan (eggplant) using a fork.
- Take a microwave dish. Put the Baigan (eggplant) in the micro proof dish and microwave for 5-6 minutes.
- Allow standing time of about 3 minutes.
- In the meantime, wash the peas (matar) and keep aside in a bowl.
- Take out the dish from the microwave. Cut the Baigan (eggplant) into halves. Now scoop out all the pulp using a spoon.
- Take a fork and nicely mash all the pulp of the Baigan (eggplant). Keep the mashed pulp aside in a bowl.
- In the bowl that has the mashed Baigan (eggplant), add other ingredients- onions (chopped), ginger and garlic, green chilies (chopped), Dhania (coriander) powder, garam masala. Add the peas (matar) to the dish.
- Mix all ingredients well and microwave (uncovered) for about 8-10 minutes.
- Allow standing time of roughly 3 minutes.
- Next, add the tomatoes (chopped) along with the tomato puree and salt.
- Microwave (covered) for 6-8 minutes.
*Serve hot with a salad and green pudina chutney.