Eggplants and tomatoes: a starry combination :)

This has to be the post that has enjoyed the cozy comfort of draft-box for the longest ;). Originally meant to be posted more than a month ago, it was lovingly forgotten there as i switched from a "cough", through an "achooooo" (and finally), to my everyday life :-D. But here it is, finally!

Tomatoes and eggplants are a very regular combination in my kitchen and i enjoy them together in many different ways. The title of this post says that this combination is really starry, so that should give you a hint of what is to show up next ;). Yup, a very simple recipe, where the main spice is the pretty, starry, Star Anise. Don't get me wrong, the intent of the following picture is not to scare anyone ;). Just that this piece of star anise was breaking all stereotypes for the said spice and looked more like a spider :-D.


This sweet and tangy combination is very quick to make and super delicious.

Here is how we make it:

We need:

• 2 long eggplants (Chinese ot Japanese variety), cut into 2" long pieces
• 2-3 big and juicy tomatoes, chopped
  
• 1/2 tsp. cumin
• 2 piece star anise (one whole and the other ground into powder).
  
• 1/2 tsp. sugar (or as per taste)
• Salt to taste
• 1/4 tsp. turmeric
• Red chilli powder (to taste)
• 7-8 basil leaves
• 1 tbsp. oil

In a pan, heat the oil and splutter the cumin. Add the eggplant pieces and stir-fry them on high-heat. Set the eggplant pieces aside. Now add the chopped tomatoes and cook till tender. Add the sugar, turmeric, red chilli powder and star anise powder. Add 2-3 tbsp. water, if needed. Add salt, and the stir fried eggplant pieces. Reduce the flame and cover to cook another 10-15 minutes or so, till the eggplant pieces have absorbed the flavors. Add the basil leaves. Garnish with the whole star anise and enjoy hot with rice or chapatis :).



And you are so right, the inspiration for this dish is from Chinese sweet and sour eggplants. Oh, and before i forget, do try out Star Anise in your chai, its the best!

Tamatar soya-wadi di kadhi : JFI tomato

Food blogsopshere is always abuzz with interesting events that serve as a platform to share not just recipes but ideas and conecpts related to food. One such great event is "Jivha for Ingredients", which features one ingredient every month. Conceptualized and brought to the blogosphere by Indira (of the wonderful Mahanandi blog), the event is being hosted this month by RP of My Workshop (another great blog) and features TOMATOES.



Today I'll share a simple, yet very delicious recipe featuring tomatoes. Its a fusion of the classic kadhi with some relatively newer ingredients of Indian cooking. We've all heard about and relished the kadhi classics like "Pakore wali kadhi", "Majjige huli", "Mor Kozhambu" and many many more delicious variations of dahi/curd based gravies from across the different subcultures in India. Punjabis traditionally make two basic varieties of kadhis, the stylish and hearty pakore wali kadhi, which is also the more popular one; and the very sublime kadhi with vegetables.....the latter graced by the presence of a whole variety of veggies and greens. The simplest of these is tamatar wali kadhi :). This curd based delight with tangy tomatoes now takes an interesting turn by including the soya-wadi, popularly known as nutrella/nutri nuggets. These are dried chunks of soy and are quite popular in some cuisines from Northern India. Where did i get this idea from! Well, quite some time ago, while travelling, my Dad sampled soya wadi di kadhi at a Railway Station dhaba! So all thanks to the bhaiya ji at the dhaba :). Anyways, with or without soya wadis, tamatar di kadhi is quick to make and a delish relish :). Here's my recipe for Tamatar soya-wadi di kadhi.

We need:

• 1 and 1/2 cup buttermilk or beaten curd (sour preferred)
• 2 and 1/2 tbsp. besan
• 1/4 onion (chopped chunky)
• 2 big, ripe TOMATOES (chopped chunky)
  
• 10-15 soya chunks (soaked in warm water to soften)
  
• Ginger (chopped, to taste)
• 1/2 bell pepper (chopped)
• 1/2 tsp. each of jeera and dhaniya (cumin and coriander) seeds
• 1/4 tsp. each of methi-dana (Fenugreek seeds) and kalonji (Nigella seeds)
• 1 tbsp. oil
• Turmeric and chilli powder
  
• 1/4 tsp. Garam masala
  
• Kasuri Methi (dried methi leaves) and Cilantro (both for garnishing)

Heat oil and splutter jeera, dhaniya, methi-dana and kalonji (in that order). Add onions and saute, followed by ginger and bell-peppers. (While its being saute'd-we must also keep ready the besan-curd mix. For that, beat the curd smooth and slowly add besan, preventing any clumps. We can use buttermilk instead). Now add 1/2 of the chopped tomatoes, stir and cook. Add turmeric and chilli powder (add only 1/4 tsp.turmeric-the color gets darker as we cook). Stir to make the base and add rest of the tomatoes. Reduce the flame and slowly add the curd-besan mix while stirring to prevent curdling. Squeeze out excess water from soaked soya-wadis and add to the kadhi. Add more water and bring to boil. Cook on low heat to allow the kadhi to thicken a bit. Add the kasuri methi and garam masala, cover the pot and let sit for 5 mins. Garnish with cilantro and serve hot with rice.


I served this with matar pulaav. This kadhi looks a lil' orange because of the tomatoes and quite a riot of colors, what with the bell peppers etc added. Methi and cilantro add a distinct aroma.....and no, they don't clash: rather they complement each other very nicely. It works well even if the curd is not that sour because tomatoes provide tangy taste. Also, instead of adding soya-wadis to the kadhi, you might like to add them to the pulaav (Mom often used to make soya-wadi matar pulaav).


Next: Paronthe te achhar :)