Cooked in the Pickling Style
Source: Madhur Jaffrey, Indian Cooking
Number of Servings: 6
1) Put the chopped ginger and garlic in a blender or processor. Add
1/4 cup water and blend until fairly smooth.
- 1 inc ginger, fresh, cube, peeled, chopped
- 6 ea garlic, cloves, peeled
- 1/4 cup water
- 1 3/4 lb eggplant (1 large or 2 small)
- 1 1/2 cup oil, vegetable
- 1 tsp fennel, seeds, whole
- 1/2 tsp kalonji (black onion seeds) or cumin seeds
- 3 ea tomatoes, medium, peeled, finely chopped
- 1 Tbsp coriander, ground
- 1/4 tsp tumeric, ground
- 1/8 tsp cayenne
- 1/2 tsp salt
2) Cut eggplant into slices or wedges that are 3/4 inch thick
and about 2 inches long. Set a sieve over a bowl.
3) Heat 1/2 cup of oil in a deep, 10 to 12 inch frying pan or
saucepan over a medium-high flame. When hot, put as many eggplant
slices as the pan will hold in a single layer. Let them turn a reddish
brown color. Turn them over and brown the opposite sides. Remove
slices and put them in the sieve. Add another 1/2 cup of oil to
the frying pan and heat it. Brown a second batch of eggplant slices,
as you did the first. You will probably need to do 3 batches, adding
fresh oil to the frying pan each time. (Either let the eggplant
drain for about an hour at this point or remove some of the oil
4) Put 3 tablespoons of oil in the frying pan and heat it over
a medium flame. When hot put in the fennel seeds and kalonji, or
substitute whole cumin seeds (the recipe will be much more authentic
with the kalonji. As soon as the fennel seeds turn a few shades
darker (just a few seconds), put in the chopped tomato, the ginger-garlic
mixture, coriander, turmeric, cayenne and salt (original recipe
called for 1 1/4 teaspoons salt; we thought this far too much).
Stir and cook for 5 to 6 minutes, breaking the tomato pieces with
the back of a slotted spoon. Turn the heat up slightly and continue
to stir and cook until the spice mixture becomes thick and pastelike.
5) Put the fried eggplant slices in the sauce and mix gently.
Cook on medium-low heat for about 5 minutes, stirring very gently.
Cover the pan, turn heat to very low and cook another 5 to 10 minutes
if you think necessary. (Oil will have collected at the bottom of
the frying pan. Use a slotted spoon to lift eggplant out of this
oil when you serve.) The dish may be served hot or cold. If served
cold, refrigerate with its oil and take it from the oil only when
May be served as a first course on lettuce leaves or as a vegetable
with other cold dishes. Jeffrey credits the recipe to Shankerlal,
chef at the Palace Hotel in Udaipur.