Tuesday, 30 September 2008
new kitchen, same dance
I moved into a kitchen of my very own, at least for the winter. And I have possibly the worst picture yet, since I think my photographic standards have been dangerously high as of late. However, this is okay, since eggplant curry is one of those dishes that tastes divine and looks like a big old pile of mush (at least when I make it). Why waste my limited photography skills on mush?
After that last post, I thought I'd show y'all something simple, and kitchenwarming. Eggplant curry: cumin, coriander, kashmiri chillies, bay leaf, onion, tomatoes, garlic, ginger, eggplant, chickpeas, cinnamon, cloves, black pepper, chilli flakes, salt, lemon juice, coriander. Sounds complicated, but it's not. Dry roast everything up until and including the bay leaf until your kitchen smells like heaven. Add the onion and coat in the nearly-burnt-but-not spices. Throw in some water, and then the tomatoes, ginger and garlic. Simmer. Add eggplant and cooked chickpeas. Simmer some more. Add everything else. Eat on rice. I also had fennel and grapefruit, sliced thin and maybe some lime pickle.
Note: I used the cinnamon, cloves and black pepper because I was out of garam masala. I used chickpeas that I already had cooked up, and since I boil my beans in salted water, this curry didn't need a lot of salt. The trick of dry-roasting the spices and then adding onions until they get crusted with toasty spices and then throwing water on the whole mess is a nice way to do everyday food without adding oil. If you're having a dinner party, or want to make this richer, do the standard thing where you start off by frying the spices in oil. On a day to day basis, I prefer the no-oil version, even in terms of taste. Fried stuff is just too heavy and tired-making at the end of a day. This isn't a super quick dinner, so make the most of your time and cook up enough for leftovers tomorrow.