What a treat this one was. This curry truly tasted like India and the aromas in my kitchen really made me miss Bhopal.
This is the kind of vegetarian food that can even make hard-core carnivores weak at the knees–because it’s so intense. BECAUSE ITS SMOKED. It’s not just a cooking project but a fun pyromaniac activity as well!
You need a gas stove for this. Or a BBQ. Or a friend who has a gas stove or a BBQ.
What you’ll need:
- One large eggplant or two small eggplants
- One large onion (chopped)
- One large tomato (chopped)
- 2 small green chillies
- I also used some celery cause I had some
- Turmeric, ground cumin, ground coriander
- Oil and or butter
What to do:
Stab holes into your eggplant, and with a knife make slits into it. Then glaze the eggplant with oil. Then, over an open flame, burn the skin off the eggplant. This will take a little while and you have to keep rotating it; use metal tongs for this, and of course be careful!
When the skin has turned black and begins to peel off, it’s time to take it off the flame. Put it on a plate and once it’s cooled off, peel off all the skin.
Open up the eggplant and mash up the middle real nice.
Finely chop your garlic and ginger. I even gave it an extra mash-up in a mortar and pestle.
Heat some oil and/or butter in a large frying pan or wok, sauté the onions (and celery if you’re using) until they get a bit soft. Then add the chopped chillies, ginger and garlic and heat well–stir in some turmeric. Then add the tomatoes.
After a few minutes, toss in the eggplant. Add salt, sugar the cumin and coriander and the juice from half a lemons. Lower the heat to medium-low and allow to cook for a few minutes. It shouldn’t take too long.
As usual, this is best served with rice, fresh coriander and a squeeze of lime. This is also excellent to eat with your fingers, using a nice piece of naan bread as a scooper.
Don’t forget the beer!