Monday, June 23, 2014

Eggplant & Tomatoes in Mustard Sauce

Begun Tomato Shorshe
Oriental eggplants, onions and tomatoes are cooked in a coarse ground mustard sauce. It generally takes a while to prepare black mustard seeds for this dish. To remove the bitterness from black mustard seeds, they are generally soaked in salt-water for at least 2 hours or preferably overnight. They are then blended to a smooth paste.

4 Oriental eggplants, cut in half lengthwise & sliced in crescents
1 large onion, peeled and sliced
2 Roma tomatoes, diced
4 oz. frozen peas
4 Tbsp. vegetable oil
½ tsp. nigella seeds (kalo jeera/kalonji)
2 tsp. ginger paste
2 Tbsp. black mustard seeds
1/2 cup water + 1/2 tsp. salt
Salt to taste
2–3 hot green chillies, left whole

1. Soak mustard seeds for 1/2 hour or overnight.
2. Drain mustard seeds, add salted water along with 1 green chilli, blend to a smooth paste & set aside.
3. Heat oil in a pan over medium-high heat and fry nigella seeds.
3. When nigella seeds begin to sputter and sizzle, add first three ingredients, ginger paste and salt.
4. Lower heat to medium-low and simmer until vegetables are tender.
5. Adjust salt to taste, peas and mustard paste.
6. Stir-fry for 2 more minutes until vegetables are coated with sauce.
7. Garnish with whole chilies and transfer to a serving dish.

Serve with steamed Basmati rice or chapatis.

The eggplants can be replaced with several other vegetables, such as green beans, cauliflower, potatoes, zucchini, ridge gourd (jhinge), sweet potatoes, pumpkin, etc.

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