Eggplants in a North-South Sauce

https://cooking.nytimes.com/recipes/1015156-eggplants-in-a-north-south-sauce

https://archive.ph/kWE2f



The cookbook author Madhur Jaffrey calls this "one of our most beloved family dishes, very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined." Over the years, she has simplified the recipe. "You can use the long, tender Japanese eggplants or the purple 'baby' Italian eggplants," she says, "or even the striated purple and white ones that are about the same size as the baby Italian ones. Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart." Serve hot with rice and dal, or cold as a salad.



Preparation

Step 1
Pour the oil into a very large frying pan and set over medium-high heat. When hot, put in the asafetida and the urad dal.

Step 2
As soon as the dal turns a shade darker, add the mustard, cumin, nigella and fennel seeds, in that order.

Step 3
When the mustard seeds begin to pop, a matter of seconds, add the onions. Stir and fry for a minute. Add the garlic and the eggplant. Stir and fry for 4 to 5 minutes or until the onions are a bit browned.

Step 4
Add the grated tomatoes, stock, salt and cayenne. Stir to mix and bring to a boil. Cover, turn heat to low, and cook about 20 minutes or until the eggplants are tender, stirring now and then.