Indian-Style Eggplant Dish (Eggplant Sabzi)

Eggplant is prepared in many ways. It has many names, such as Brinjal, Baingan, Ringna and Waange. Eggplant comes in many varieties, shapes, sizes, and colors. Here I am going to describe how to prepare Japanese eggplant in an Indian style.

Ingredients (Serves 2):

• 2 Japanese eggplants (about 10 inches long, 1 inch diameter).
• 1 medium size red tomato
  
• 2 tsp Rajah Garam Masala
• 1/2 tsp asafoetida powder (hing)
• 2 tsp subrus (haldi-dhania-mirch concoction)
• 1 tsp mustard seeds
• 1 tsp cumin seeds (jeera)
• 1 tsp fenugreek seeds (methi)
• 2 tbsp vegetable oil
• Chopped coriander leaves for garnish
  

Directions:

1. Dice eggplant into 1/2 inch thick discs.
   
2. Dice tomato into medium size pieces (about 18).
   
3. In a 2 quart pan, add oil. Heat on medium heat.
4. Add mustard seeds. When they begin to make noise, turn off the heat.
5. Add cumin followed by fenugreek, asafoetida, and subrus.
   
6. Add eggplant and toss so as to cover all pieces with oil and spices. Add 2-3 tbsp water. Put on medium heat with cover for 10 minutes.
7. Add tomato pieces and Rajah Garam Masala. Mix well. Cover and simmer for another 7 minutes.
8. Add coriander just before serving.

It can be made as a mixed vegetable by adding complementary vegetables such as potato, carrot, peas, or spinach.

Tehri

Tehri is the name given for rice preparation with thirteen ingredients. In fact, one can add many varieties of vegetables and dry fruits. The dish can be easily prepared in a crock pot.

Ingredients (Serves 2):

• 1 cup rice
  
• 1 potato
  
• 1 carrot
• 1 tbsp Cprriander seeds
  
• 1/2 cup chopped cabbage
• 1/2 cup peas
• 1/4 cup raisins
• 15 split cashews
• 1/2 inch ginger finely chopped or paste
• 1 tsp Rajah Garam Masala
• 2 tsp subrus
• 1 tsp ghee
• 2 tsp salt

Directions:

1. In a 2 quart pot , add 2 cups of water and 2 tsp of salt.
   
2. Dice all vegetables and then add to pot along with corriander seeds.
   
3. When water starts to boil, add ghee and rice. Mix well, cover, and steam for 5 minutes at medium heat.
4. Add garam masala, subrus, and dry fruits. Mix well, cover, and steam for 10 minutes at medium heat
5. After 10 minutes, check that the tehri is well steamed, then lower the heat.
   
6. Cover and let it simmer for 5 minutes at low heat.

For easy preparation, put all the ingredients into the crock pot in the morning and set it to low heat. By the evening, it will be ready! Simple! You can't beat easy beginner crock pot recipes =)

One can alternatively use 1 cup of water and 1 cup of V8 Vegetable Juice (Low Sodium) to add more flavor. The tehri goes well with yogurt, raita, papad or simple diced tomato and cucumber mix.