truthbetold wrote:did you cook?

truthbetold wrote:Can you give us your recipe?

I tried some recipes on internet.  Got good results with egg and potato. Did not do well with eggplant and Okra.

MaxEntropy_Man wrote:

truthbetold wrote:Can you give us your recipe?

I tried some recipes on internet.  Got good results with egg and potato. Did not do well with eggplant and Okra.

i just make it up as i go along. cut thai eggplant into quarters. get oil really hot (i use peanut oil), pop mustard seeds, drop in a tablespoon each of urad and chana dal and flavor the oil with asafoetida powder. when the dals brown, drop in a couple of dried red chillies, sprig of curry leaves, wait 15 seconds, then dunk in the cut eggplant, add turmeric, cumin and coriander powder, and a tablespoon of store bought sAmbAr powder and salt to taste. keep moving the thing around until it is cooked with a bite still left. do not overcook and get it mushy. serve with sAmbAr.

garam_kuta wrote:

MaxEntropy_Man wrote:

truthbetold wrote:Can you give us your recipe?

I tried some recipes on internet.  Got good results with egg and potato. Did not do well with eggplant and Okra.

i just make it up as i go along. cut thai eggplant into quarters. get oil really hot (i use peanut oil), pop mustard seeds, drop in a tablespoon each of urad and chana dal and flavor the oil with asafoetida powder. when the dals brown, drop in a couple of dried red chillies, sprig of curry leaves, wait 15 seconds, then dunk in the cut eggplant, add turmeric, cumin and coriander powder, and a tablespoon of store bought sAmbAr powder and salt to taste. keep moving the thing around until it is cooked with a bite still left. do not overcook and get it mushy. serve with sAmbAr.

I have not done any sauteing with this variety; my 2 cents:  along with turmeric and dhaniya powders, addition of red chilly powder would have taken care of the need for sambar powder - which has fenugreek imparting bitter taste. traditionally, adding  diluted and low amounts (sprinkling) of tamarind water almost towards the end is good (it needs to be cooked say 2 minutes to get rid of the raw flavor - but, if added right at the beginning, it will seep into it so much  that the eggplant's natural flavor will be çompromised and sourness gets enhanced) this helps really to bring out the taste of the spices and the egg plant itself (looks like lowering the pH is a good idea for eggplant, plantain and such). Garnishing with a bit of fresh coriander leaves at the end and mixing it well gives a good touch for all eggplant curries.

Bittu wrote:

Bittu wrote:

Bittu wrote:hey garam_kuta how's it going? thanks for alerting me to the imposters; i probably would have missed it. Are you guys so notorious that people have started impersonating you?