Returning from work on Friday evening, I stopped by at the Indian grocery store to pick up some lentils and vegetables. In the refrigerated section of the store where fresh vegetables are stocked, I ran into bunches of long white radishes, snowy heads of culiflower, bundles of mint and purple baby eggplants. I bought some of each, not resisting the freshness of these somewhat exotic vegetables.
Brinjals or baby eggplants are popular and widely used in Indian cooking. They have a delicate, mild flavor and an absorbent meaty texture. There are many differents ways to make these delicious little things, today I decided to make an eggplant korma which turned out utterly divine. Although I cooked the eggplants whole, please note that the green stems are not edible.
12 medium sized brinjals
1 each bay leaf, star anise
2 inch cinnamon stick
3 green cardamom pods
1 large onion- ground to a paste
3 tsp East India Pantry Korma Masala
Salt to taste
Oil 4 tbsps
2 tbsps chopped cilantro
1 big tomato
1/2 cup yogurt
2 tbsp Cashews
a pinch of turmeric
Grind all ingredients of the yogurt-tomato paste together to a smooth paste.
Clean and slit brinjals into quarters, keeping stems intact. Heat two tbsp of oil in a skillet and fry brinjals till they turn brown and soft. Use a lid ro cover the skillet which helps with faster cooking of the brinjals.
Heat remaining oil in a seperate skillet. Add bay leaf, star anise, cinnamon stick, split cardamom pods. Add onion paste and stir fry till golden. Add East India Pantry Korma Masala, salt and fry for another minute.
Garnish with chopped cilantro. Serve hot with rice or flatbreads.