Eggplant And Dhal Curry With Basmati Rice Food

EGGPLANT AND DHAL CURRY WITH BASMATI RICE

Steps:

• Preheat oven to 400', stab the eggplant with a fork a couple of times and put in a small casserole dish, uncovered on the middle rack for 30 minutes. When done, run under some cool water and peel of skin, and scrape out all of the seeds. Place in a food processor. (do not process until all the ingredients are ready.)
• While the eggplant is roasting, brown the basmati rice in a skillet with 2T of olive oil, the turmeric, salt, and cumin seeds for 5 minutes. Then add the 2 cups water, bring to a boil, cover and simmer on low for 20 minutes.
• Start the lentils cooking in a pot with about 2" of water covering them. Bring them to a boil and then cover and simmer for 30 minutes or until the water is almost gone. After they are done cooking, put them along with 2T of lentil water in the food processor with the eggplant.
• In a small skillet, cook 3T olive oil, the mustard seeds, the chopped onions, and the garlic. (This dish is not spicy, but if you want it to be, just add the cayenne to this mixture.) After onions are tender and mustard seeds start sputtering, add the salt and the curry seasoning. Stir in a handful of washed baby spinach and wilt into the mixture. Add all of this to the food processor and process on low with the eggplant and the lentils. Add the cup of pureed tomatoes (I use some leftover homemade tomato soup that has pureed tomatoes, a little sugar, salt, and tomato paste in it)and process it all up and then enjoy.

EGGPLANT IN CURRY-COCONUT SAUCE

Steps:

• Heat 1/4 cup of the ghee in a large pot over medium flame, add the onions and sprinkle with the curry powder. Cook and stir for a few minutes until the onions are soft. Add the cashews, shredded coconut, coconut milk, and vegetable broth. Bring up to a simmer and cook for 15 to 20 minutes. In the meantime, prepare the eggplant.
• Cut the eggplant into chunks. Heat the remaining 1/4 cup of ghee in a deep skillet or Dutch oven and add the eggplant. Cook and stir until the eggplant gets charred and sticky.
• Puree the coconut sauce with a handheld blender, until it's pretty smooth. Pour the sauce over the eggplant and toss in the cinnamon stick and chile. Season with salt, to taste, and simmer for 15 minutes until thick. Give a squeeze of lemon to brighten the flavor, garnish with mint leaves, and serve with steamed basmati rice and/or flat bread.
• Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
• Yield: 1 1/2 cups
• Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month.

EGGPLANT CURRY

Steps:

• Clarify butter by placing a 1/4 stick of butter in the microwave for 1 minute.
• Scoop the foam off the top, and use the clear, golden top to sauté your veggies with, and discard the milky substance on the bottom.
• Sauté veggies in this order, one at a time, then place the veg in a large bowl you've conveniently placed near the stove.
• In a heated pan, pour in one tbsp of butter, add a bit with each new veggie:.
• Onions, two minutes.
• Okra, 4-5 minutes.
• Eggplant, 6 minutes - should be a bit browned on skinless sides.
• Carrots, 3 minutes, adding the tomatoes to them for another minute or two.
• Scoop out carrot & tomato mixture, leaving any juice behind.
• Add diced onion, garlic & ginger into sauté pan with another tbsp of butter (or ghee - same thing), sauté for about five minutes.
• Add curry into mixture and stir around for a bit.
• Pour in coconut milk.
• Then add the veggies and let them bubble around for about ten minutes.
• Add salt to taste, and extra cayenne to make your curry spicier.
• Serve with hot basmati rice.