They say that when you don't have anything to start a conversation with,talk about the weather.The weather is playing havoc these days. Just yesterday our car read the temperature as 24 degree Celsius outside. It wasn't much cold in Dubai this time. Kids weren't wearing any extra clothing other than their usual summertime shorts and pants. Even the AC was running throughout the night for a few days unlike last year where it remained forgotten for a good few months. But I remember back in Qatar,I had to buy heaters to keep us warm. I was feeling a bit sad,that the winter is coming to an end so soon,even before it started.And that soon,the harsh summer will be upon us.
But it had read 15 degree Celsius in the morning today and S wanted me to bring the kid's jackets to the car to take them to school. Sure enough,it was chilly and windy. I loved it. I hope the winter will last long. And the summer will be far and short.
It's the season to shop for fresh veggies as they are cheap and in abundance.Whenever I go grocery shopping around the corner or to a big bustling mall there's one thing that grabs my attention every time, in the produce section. Those lovely purple hued baby eggplants. I admire them,stuff some into the transparent bags ,get it weighed and billed only to come home and see that I've already got one tucked safely in my refrigerator.Impulsive buying or what ?
There are couple of traditional recipes for eggplant which I'm deeply in love with but those call for deep frying them first. A process that I'm trying to steer away from. And so far I've been successful thanks to S and the kids who are not into fried foods except for the occasional treats outside.
Apart from using the eggplants in Sambar(lentil curry with vegetables) this is my go to dish when I need a quick veggie/eggplant fix for my main meals.Rice or roti.
In case you're wondering what's that brownish specks on my rice,that's Oat's For Rice.An oat mix you cook along with rice.It's a great addition of fiber and calcium to the otherwise mainly starchy rice.It was introduced in UAE recently. Now, I never cook my rice without them.
Here's the recipe.
Eggplants in Tomato Sauce
8 baby eggplants
1 onion thinly sliced
1 green chili chopped
1 tsp ginger garlic crushed
half a tomato chopped
2 tbsp tomato sauce
1/4 tsp chili powder(I use the Kashmiri chili powder)
1/4 tsp cumin powder
1/4 tsp whole cumin
1/4 tsp turmeric powder
few curry leaves
chopped coriander leaves to garnish
Have bowl of water ready with a pinch of salt and turmeric dissolved, enough to cover the eggplants.Now,wash and cut the eggplants in half.Cut the halves again into three pieces.Immerse the pieces in turmeric water to avoid browning.
Heat some oil in a pan.Add the whole cumin and when it changes color,add the onions and curry leaves.Let the onions turn slightly brown.Add the ginger garlic and cook until the raw smell disappears.Add the tomatoes,chopped green chili,chili powder and cumin powders.Let it cook for a few minutes.
Add the eggplants.Stir till the pieces are coated with the masala.Add salt.Sprinkle about 2 tbsp of water and let it cook covered in medium heat.
Once the eggplants are almost cooked,add the tomato sauce.Cook for another 2 minutes.Adjust seasoning.Garnish with chopped coriander leaves.
Great as a side dish with rice.Serve it with roti along slices of onion,tomatoes and lemon wedges.