The other day we went out for dinner with a family who had a question about Indian Culture. They wanted to know why Indian Women wear the “DOT” on their forehead. Well I think that the subject is worth exploring. Why do you think Indian Women wear Bindi? I know it is not just the women, or just the married women, who wear the bindi, or tika, or the tilak. One theory I heard which I never came across is that the point between the forehead is a good accupressure point for expecting women, hence married women wear the so called “dot”. Please let me know your views…
Now coming to the recipe…
I love Brinjals, or Eggplant, or Aubergines or whatever you may want to call it. I love it becoz, whatever you add to it, it absorbs it, and every time it is a different flavor and taste. Think about the versatilty of this purple item… & in how many different ways it is used around the world.
This dish of mine is a fusion of South Asian & Indian spices. It has the curried feel of the Indian dishes, but is mostly done with South Asian ingredients. Soy Sauce is one of my quick fix thing that I always have at home. I had once made a similar dish with chicken, but I wanted to make a vegetarian dish in the same way. So one evening when I decided to cook eggplant, I thought I would try the same recipe. Eggplant has a texture that would make a great substitute for chicken.
- 3 Chinese Eggplants
- 1 Large Red or Yellow Onion
- 2 Poblano Peppers (May be substituted with any large Peppers)
- 4 cloves of Garlic chopped & mashed
- 2″ Ginger Grated
- 4 Whole Dry Red Chilli Pepper
- 4 Tablespoons of Light Soy Sauce
- 1/2 Cup Tomato Puree
- 1/2 teaspoon Turmeric
- Green Spring Onions chopped for Garnish
- 4 Tablespoons Oil
Slit the Eggplants into 4 verticals and then chop them in 2″ length. Wash & Sprinkle salt & turmeric on them and Keep aside.
Cut the Poblano peppers into half, deseed & slice then into strips. Keep aside.
Heat Oil in a flat, thick bottomed pan. Add the Red Dry Peppers. When they become dark Brown, add the Sliced onions, the Poblano Pepper Strips & the mashed garlic. Fry at high heat till the onions start to slightly brown and the Pepper start to brown on their skin.
Add the Eggplants/Brinjals/Aubergines, Tomato Puree & the Grated ginger & toss till they are kind of coated with the oil & the onions. Cover and cook till the eggplants are almost done. Do not make them mushy, they will have to retain their shape. Uncover and add the salt, & Soy Sauce and fry at high heat till the eggplants are cooked and the liquid reduces.
Garnish with chopped Green/Spring Onions.
Serve with Tandoori Roti, or Naan or Kulcha, Plain Roti/Phulka or fill a Pita Pocket. It tastes good on light Fried Rice too.
This is something which cooks really fast, & I prefer this kind of recipe in the everyday grind, where one has to come up with something quick, easy yet tastes delicious.