I can not believe that my small break has (again) turned into a major vacation from my blog. Given the fact that I do this at least once in two years, I won’t say I am surprised by this behavior now.
With the overdose of information from social media, I find that I need a break more frequently than before. Now my everyday food is mostly from simpler sources like books and recipes from friends. I will be back to the blogging scenario, but right now I am taking it slow.
While we are on the topic of recipe from books, this one is also from Raghavan Iyer’s 660 curries. It’s a book that I really like and this recipe was also a success like the other ones I tried. It’s similar in some ways to baingan Bharta but with fresh cream and cashews involved :-). Read on for the recipe and stepwise pictures.
- 1 big eggplant
- 2 cups fresh or frozen green peas
- 1/2 cup coriander leaves
- 1/2 teaspoon ground turmeric
- 3 tablespoons ghee
- 1 medium red onion, sliced
- 1/4 cup cashews or blanched almonds
- 2 tablespoons raisins
- 4 cloves of garlic, crushed
- 2″ long piece of ginger, peeled and minced
- 1 tomato chopped finely
- 1/2 cup heavy cream
- salt as needed
Rub one teaspoon of oil all over the eggplant. Poke holes all over it using a fork and microwave it for about 8 minutes until its cooked. Take out keep aside until its cool enough to handle.
Peel the eggplants and discard the stem. Mash using a fork or roughly chop using a knife. Add this into a bowl and mix in 2 cups (fresh or frozen) peas, 1/2 cup coriander leaves, 1/2 teaspoon turmeric powder and salt. Set this aside while we prepare the gravy.
In a pan, heat 2 tablespoons of ghee or oil. Add one medium sliced onion, 1/4 cup blanched almonds (or cashews), 2 tablespoons raisins, 4 crushed garlic cloves, 2″ piece of chopped ginger. Cover and let this cook until the onion is caramelized, about 8-10 minutes. Add one chopped medium tomato half way through and let it also cook without mixing it in too much.
Once the mix is cooked through, let it cool a bit and grind into a paste, adding a little water if needed.
Clean the skillet and heat it now with one tablespoon of ghee. Add the eggplant and peas mixture and let it cook uncovered until all the moisture has been absorbed. Stir in between to prevent browning. This might take about 10 minutes. Add the onion paste to the cooked eggplant.
Add half cup of cream to the mixer jar to dislodge any remaining onion paste stuck to the jar. Pour the cream to the curry. Mix everything and cook for another 5 minutes, taste testing and adjusting the seasonings if needed. Serve with some ghee on top if preferred.