EGGPLANTS IN A NORTH-SOUTH SAUCE

EGGPLANTS IN A NORTH-SOUTH SAUCE image

Yield 406 people

Number Of Ingredients 14

4 tablespoons olive or canola oil
1/8 teaspoon ground asafetida
1/2 teaspoon skinned urad dal or yellow split peas
1/2 teaspoon whole mustard seeds
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole nigella seeds (kalonji)
1/2 teaspoon whole fennel seeds
1 medium onion, chopped
2 cloves garlic, chopped
1 1/2 pounds slim Japanese eggplants, cut crossways into 1-inch segments, or "baby" Italian eggplants cut in half lengthways and then crossways, into 1-inch segments
2 medium tomatoes, grated, about 1 1/4 cups
1 cup vegetable stock or water
1 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper

Steps:

1. Pour the oil into a very large frying pan and set over medium-high heat. When hot, put in the asafetida and the urad dal. 2. As soon as the dal turns a shade darker, add the mustard, cumin, nigella and fennel seeds, in that order. 3. When the mustard seeds begin to pop, a matter of seconds, add the onions. Stir and fry for a minute. Add the garlic and the eggplant. Stir and fry for 4 to 5 minutes or until the onions are a bit browned. 4. Add the grated tomatoes, stock, salt and cayenne. Stir to mix and bring to a boil. Cover, turn heat to low, and cook about 20 minutes or until the eggplants are tender, stirring now and then.