KASHMIRI EGGPLANT

Serves: 4 as part of an Indian meal.

Prep Time: 5 minutes | Cooking Time: 45 minutes

Dietary Style: Veg. Vegan. GF. DF.

This sabzi is ideal made with baby eggplant. If you can’t find them then just proceed as I do in the video, and slice the large eggplant into strips. This process means the eggplant is better able to take on a soft and molten texture in the deep frying process as we’ve reduced its surface area. Once soft and browned in this way eggplant becomes a complete sponge for spice. Tamarind makes this sabzi. It is tangy, spicy and textural (enhanced by the discrete use of kala namak, or Indian black salt). If you cannot locate mustard oil at a nearby Indian grocer omit from the deep frying process. As a replacement for the 3 tbsp of mustard oil, use 2 tbsp of neutral vegetable oil with 1 tbsp sesame oil.

INGREDIENTS

• 500 gms eggplant, sliced
• 2 cups vegetable oil
• 1/3 cup mustard oil
• 3 tbsp mustard oil
• 1 tsp Kashmiri chilli powder
• 4 tsp cold water
• 1 tsp ground ginger

• 2 tsp ground fennel
• 1/3 tsp powdered asafoetida
• 2/3 tsp fine white sea salt
• 4 tsp tamarind paste
• 1/3 tsp kala namak
• 2 red chillies, slit
• 1 cup cold water

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1. In a large kadai, heavy based wok, or deep fryer, heat the 2 cups of vegetable oil and 1/3 cup of mustard oil until very hot. Fry off the eggplant strips in small batches until browned and softened. Drain on paper towel and out to the side.

2. In a medium-sized heavy based pot heat 3 tbsp of mustard oil on a medium-high heat. Once hot and fragrant, add the tsp of Kashmiri chilli and then the 4 tsp of cold water. Once sizzling, add back the fried eggplant to the pot.

3. To the pot of fried eggplant and ground chilli, add the ginger, fennel, asafoetida, both salts, tamarind paste and the whole slit chillies. Stir through.

4. Now add 1 cup of cold water and keep on a medium high heat, stirring until thickened. This should take about seven minutes. Turn the heat down if the eggplant begins to stick to the pan. The end result should be rich, oily and satisfying.

5. Serve.