Spicy Indian Eggplant Stew
serves 4-6
Don't confuse this Buriyani with Buryani, an elaborate rice dish. You can substitute peeled, cubed pumpkin for the eggplant. If you like a touch of sweetness, add a pinch of brown sugar at the end.
Read more about this recipe in My Bombay Kitchen.
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 to 2 green chiles, slit to the stem
2 teaspoons ginger-garlic paste
1 large onion, finely chopped
Ground turmeric
1/2 teaspoon (or more) cayenne pepper or Indian chilly powder
1 teaspoon (or more) salt
2 pounds eggplants, cut into 1-inch cubes
1/2 to 1 cup coarsely chopped fresh cilantro stems and leaves
prep: 10 minutes
total: 55 minutes
large saucepan (with lid)
1. Heat the oil in a large saucepan with a lid over medium-high heat. Add the cumin seeds and sizzle without browning them. Follow with the green chiles and toss them about until they blister.
2. Add the onion and let it soften and start to brown, stirring occasionally. Add the paste, turmeric and cayenne and stir about 3 minutes, adding a tablespoon or so of water if the mixture seems to be burning and sticking. You want to add just enough water to keep things moving; you don't want a puddle.
3. Add the salt. The eggplant goes in next, and everything gets tossed together. Now pour in about 2 cups water and bring to a boil; stir, reduce the heat, cover, and stew until the eggplant is very soft and turns into a savory mass when stirred. This should take about half an hour. Eggplants vary in how much water they give off as they cook, so check in 15 minutes to see if you need to add a little more. If in half an hour the eggplant still seems very soupy, uncover the pot and turn up the heat to allow the excess water to evaporate.
4. Adjust the salt. Stir in the fresh coriander or save it for sprinkling over the top just before serving.
