I was not over my Indian craving from a few days ago and ventured back into the youtube realm. One of my favorite youtube channels is Manjula’s Kitchen. Her recipes are fantastic for our household as all of her food is vegetarian, and a lot of it is naturally gluten free. Her name is Manjula Jain, her last name is reflective of her religion as she is a Jain. Jainism is an ancient religion of India, and Jains (as the practitioners are called) believe that everything has a soul. They, therefore, adhere to a strict vegetarian diet. It is a super fascinating religion if any are curious to explore its roots.
A food that Josh and I both love is eggplant. It is super healthful and can be transformed into countless dishes. We had an eggplant sitting in the fridge and Manjula came to the rescue. This is her recipe, so she gets all the credit.
1 red bell pepper
2 tbsp oil – I used sunflower oil
2 medium tomatoes
1 green chili
¼ inch piece of ginger
3 tablespoons oil
Pinch of asafetida – if you cannot find this, substitute onion powder
1 teaspoon cumin
1 teaspoon coriander powder
½ teaspoon turmeric
½ teaspoon red chili
1 teaspoon salt adjust to taste
¼ teaspoon garam masala
cilantro to garnish
Microwave (yes, microwave) your eggplant for 8 minutes.
Remove from microwave and allow to cool. Once cool remove all the skin and chop the eggplant into small pieces.
Take your tomatoes, chop them, and remove the seeds from your chili pepper, blend in a blender or food processor with the ginger.
Heat your oil, and chop your bell pepper into small pieces, fry the pepper until it is soft. Remove the pepper from the pan, but keep the oil.
Add the cumin seeds and asafetida (also known as Hing) to your pan and let it sit for a minute. Add the tomato puree. Once you see the oil begin to separate from the puree, add all the spices except for the garam masala.
Cook for a few minutes and then add your eggplant. Cook the eggplant in the sauce for around 7-8 minutes, meanwhile mashing it with a wooden spoon. Once it begins to look more like a puree, add the garam masala and your peppers.
Cook for a few more minutes, remove, plate, and add your cilantro.