[Requiem]

Here's another from Laxi Hiremath. It has excellent flavor and has never turned out badly. None of her recipes have. If you're serious about Indian cooking, you might want to check out her cookbooks. She didn't know much about Indian cooking (goes the story), but learned as an adult. Her recipes are simple and easy to follow.

Baingan Bharata (roasted eggplant smothered with tomatoes)

1/4 t. plus 1 T. vegetable oil
1 medium eggplant (1 pound)
1/4 t. mustard seeds
1/4 t. cumin seeds
1/2 c. finely chopped onion
1/2 fresh hot chile, stemmed and finely chopped
1/8 t. turmeric
1/2 c chopped tomato
1/4 t. curry powder
1/2 t. salt
1/2 t. sugar
chopped fresh cilantro

Rub the eggplant on all sides with 1/4 t. oil. Preheat the broiler. Roast the eggplant, turning occasionally, until the outside is completely charred and the pulp is soft, about 15-20 minutes. Cover and set aside briefly to cool.

As soon as the eggplant is cool enough to handle, remove and discard the charred skin. Rinse quickly in cold running water to wash away any remaining bits of skin. Set the eggplant on a cutting board and cut off and discard the stem end. Chop the pulp coarsely and set aside.

Heat the remaining 1 T oil in a heavy medium skillet over medium-high heat. Add the mustard and cumin seeds.When the seeds begin to sputter, add the onion, chile and turmeric. Stir and cook 2-3 minutes. Add the tomatoes and cook another 2 minutes. Stir in the eggplant and curry powder. Reduce heat to low, cover, and cook, stirring occasionally, until thick. 8-10 minutes. Season to taste with salt and sugar. Garnish with cilantro. Serve hot. Makes 4 servings.



I can post a few more recipes if interested: tomato cucumber raita, garlicky curried whole mung beans, and mint-potato stuffed bread.

S.