{"id":1991,"date":"2009-01-10T11:40:09","date_gmt":"2009-01-10T18:40:09","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=1991"},"modified":"2009-01-10T11:40:09","modified_gmt":"2009-01-10T18:40:09","slug":"eggplantbrinjal-with-poblano-peppers","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/indian\/curries\/dry\/eggplantbrinjal-with-poblano-peppers\/","title":{"rendered":"Eggplant\/Brinjal with Poblano Peppers"},"content":{"rendered":"

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The other day we went out for dinner with a family who\u00a0had\u00a0a question\u00a0about Indian Culture. They wanted to know why Indian Women wear the “DOT<\/strong>” 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…<\/p>\n

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Now coming to the recipe…<\/p>\n

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.<\/p>\n

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.\u00a0 So one evening when I decided to cook eggplant, I thought I would try the same recipe. Eggplant has a\u00a0texture that would make a great substitute for chicken.<\/p>\n

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Ingredients:<\/strong><\/p>\n

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  1. 3 Chinese Eggplants<\/li>\n
  2. 1 Large Red or Yellow Onion<\/li>\n
  3. 2 Poblano Peppers (May be substituted with any large Peppers)<\/li>\n
  4. 4 cloves of Garlic chopped & mashed<\/li>\n
  5. 2″ Ginger Grated<\/li>\n
  6. 4 Whole Dry Red Chilli Pepper<\/li>\n
  7. 4 Tablespoons of Light Soy Sauce<\/li>\n
  8. 1\/2 Cup Tomato Puree<\/li>\n
  9. 1\/2 teaspoon Turmeric<\/li>\n
  10. Salt<\/li>\n
  11. Green Spring Onions chopped for Garnish<\/li>\n
  12. 4 Tablespoons Oil<\/li>\n<\/ol>\n

    Preparation:<\/strong><\/p>\n

    Slit the Eggplants\u00a0 into 4 verticals and then chop them in 2″ length. Wash & Sprinkle salt\u00a0& turmeric on them and Keep aside.<\/p>\n

    Cut the Poblano peppers into half, deseed & slice then into strips. Keep aside.<\/p>\n

    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.<\/p>\n

    Add the Eggplants\/Brinjals\/Aubergines, Tomato Puree\u00a0& the Grated ginger\u00a0& 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.<\/p>\n

    Garnish with chopped Green\/Spring Onions.<\/p>\n

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    \u00a0Serve with Tandoori Roti, or Naan or Kulcha, Plain Roti\/Phulka or fill a Pita Pocket. It tastes good on light Fried Rice too.<\/p>\n

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    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.<\/p>\n

    Related Posts:<\/strong><\/p>\n

    Eggplant Caponata<\/strong><\/a>
    \n    Cauliflower Stir Fry in Ginger & Soy Sauce<\/strong><\/a>
    \n    Pumpkin with Homemade Harissa<\/strong><\/a><\/p>\n

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