Hello everyone, I know it's been a while since I last corresponded with you but as some of you may already know, I was in Goa on a very long vacation, and lately I have also volunteered to be my son's room Mom, so I have been extremely busy with all his classroom's upcoming projects. I promise to get back on track and try my best to give you some of my favorite recipes which I collected in Goa and also some that I have put together on my own. So here's to a very good 2004...
Here is a recipe that I found on the Internet, I tweaked it a little in order to create a perfect Goan concoction. It may seem a little time-consuming but believe me, the end result is out of this world. Hope you all get to try it and as usual, please get back to me with your comments. Happy eating.... Brinjal(aka. eggplant,aubergine) curry 1 large yellow onion (finely chopped) 1 tablespoon curry powder (recipe follows) 1 handful of good quality (unsalted) cashew nuts (chopped) Half cup grated coconut 2 cups thick coconut milk 2 cups chicken broth 2 or 3 large eggplants (cut into small cubes) 1 cinnamon stick 1 dried and roasted red chillies Juice of half a lemon salt to taste Half cup ghee or unsalted butter First step: Heat up some ghee in a large non-stick pan. Toss in one layer of cubed eggplant. Cook the eggplant until it browns and (very important: it should get soft and sticky) You may want to do this in about 3 batches. Use only quarter cup of ghee for all 3 batches. This is the only step that is time consuming. Keep aside. Second step: (Preparing the curry powder) Toast the following whole spices: 2 tablespoons coriander seeds 1 tablespoon cumin seeds 1 teaspoon fennel seeds Half teaspoon whole cloves Half teaspoon black mustard seeds 4 or 5 whole black peppercorns 2 dried red chillies (discard seeds if you want the flavor to be mild) Make sure they get toasted in a dry skillet over medium-low heat, shake the pan often to prevent them from sticking and burning. Toast until they get fragrant. Put everything in a spice grinder and grind to a fine powder. Add 1 tablespoon of turmeric and mix well. Step 3 Heat the rest of the ghee (or unsalted butter) in a large non-stick pan over medium heat, add the onions and saute until softened, sprinkle the prepared curry powder and stir for about a minute or two. Add the chopped cashews, shredded coconut, coconut milk and the broth. Bring all this to a simmer and continue cooking for another 15 minutes or so. Keep it aside until it cools down. Then, pour everything in a food processor and puree until it gets pretty smooth. Return the sauce to the pan on very low heat. Add the prepared eggplant and stir in the sauce. Add the cinnamon stick and red roasted whole chili. Heat through. Add some chopped cilantro and a sprinkle of lemon juice. Umm Umm good.. this was the best eggplant dish that I ever tasted. If you know of any other eggplant recipes, please feel free to share. Thanks and have a great week! Daisy (I AM BACK) TIP: This is definitely not a recipe for those of you that are weight conscious or have high cholesterol. One way to reduce the fat intake would be to use olive or canola oil instead of ghee and substitute plain yogurt for the coconut milk. __________________________________ Do you Yahoo!? Yahoo! Finance: Get your refund fast by filing online. http://taxes.yahoo.com/filing.html ########################################################################## # Send submissions for Goanet to [EMAIL PROTECTED] # # PLEASE remember to stay on-topic (related to Goa), and avoid top-posts # # More details on Goanet at http://joingoanet.shorturl.com/ # # Please keep your discussion/tone polite, to reflect respect to others # ##########################################################################
