I remember my Mom with every Indian meal i prepare.With this particular dish even more.She used to make this dish when she was in hurry,she had made ‘paratha’ for breakfast for us and this was the quick side dish to go with that,as it took less time to cook then most popular ‘Aloo Bhujiya'(sauted matchstick cuts potatos).I did the simplest version here.
- Eggplants LOVE garlic,so be generous.
- Ground Coriander powder is another buddy,eggplants love to hang out with.
- Even though Chinese/Japanese eggplants are not as bitter as Italian and much more softer,I think adding little tomatos,takes the edge out of that bitterness.I almost always add tomato,if i have in hand.I also prefer freshly chopped tomato in this dish.This way,tomato breaks down and clings to the eggplant as suppose to standing its ground and staying firm in its shape,if you use canned diced tomato.Tomato Puree,tend to be overpowering the dish.
- If you add the tomatoes before eggplants have fun hanging out in heat.Dish comes out as disconnected.
- You can use Italian eggplants,cut them small.It takes longer to cook then their Chinese eggplant.
- This dish can be jazzed up with couple more spices and can be transformed into altogether different dishes.Subject of posts in future !