Since we ate at Chola in New York a few weeks ago, I’ve wanted to replicate the baigan bharta, or pureed eggplant curry, that I shared with William. The spices were complex but not fiery. It was super filling and, of course, delicious.
This weekend I cruised the web for a suitable recipe and located this gem on My Feasts, which I edited and served with curried green peas and naan.
But my night of cooking started with drama. I pulled a William (sorry, honey) and read the ingredients list but not the instructions before I got started. So when I realized I had to grill or bake the eggplants for 40-plus minutes, I knew I would have to improvise or my stomach would implode.
Somewhere hidden in my brain’s recipe file, I remembered a Mark Bittman article on cooking with a microwave, specifically a recipe for microwaved eggplant curry.
Although I stuck with my original ingredients list, I used his microwaving method (see recipe instructions below). The eggplants miraculously softened, and I chopped them into a creamy heap before adding them to a balanced curry spice blend.
This was an absolute kitchen victory. This eggplant is amazing. And God bless my microwave—it defrosts a bagel every now and then, but last night, it saved my meal.
Baigan Bharta
3 medium eggplants, peeled and cut into 1/2-inch rounds
2 tablespoons vegetable oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon garam masala
1 medium onion, diced
4 cloves garlic, minced
1/2-inch knob ginger, peeled and minced
1 large tomato, diced
1/4 cup chopped cilantro
1 1/2 teaspoons kosher salt
Instructions
In a single layer, place half of the eggplant slices in a microwave-safe baking dish. Cover loosely with parchment or wax paper and cook for 6 minutes on high. Remove paper and cook 2 minutes more on high. Transfer eggplant to a cutting board, and cool slightly. Repeat with remaining eggplant slices.
Meanwhile, heat oil in a large frying pan over medium. Stir in mustard seeds, cumin seeds, coriander, chili powder, and garam masala. Cook until fragrant, about 1 minute. Add onion, and cook 3 minutes more. Stir in garlic and ginger; cook 1 minute. Pour in tomato and any juice, stir, and cook until tomato breaks down, about 5 minutes. If mixture looks dry, add a few tablespoons of water at a time. Stir in cilantro, chopped eggplant, and salt; cook 5 minutes and remove from heat.
Serves 4
Curried English Peas
2 cups frozen green peas
Kosher salt
2 teaspoons vegetable oil
1 shallot, minced
1 teaspoon minced ginger
1 1/4 teaspoons curry powder
1/3 cup coconut milk
Instructions
Bring a medium pot of water to a boil, and add a generous pour of kosher salt and the frozen peas. Cook for 5 minutes, or until tender. Drain, and shock with cold water.
In a small frying pan, heat a oil over medium, and add shallot and ginger. Cook for 1 minute. Stir in curry powder, and cook 1 minute more. Pour in coconut milk and peas, tossing to coat.
Serves 4