It is easy to cook, that means even a novice can make it!!
It has no onions, no garlic and no ginger, that means even the Jains can eat it!!
It has no dairy, that means it is great for vegans!! (I made another dish like this, so if you’re eager to try this recipe, you might also really like this one, too!)
It takes very little time to prepare [assuming that you already have your own garam masala ready]!!
It is an adaptation of Mumbai Maushi’s recipe of hirvya masalachi vangi [which literally means eggplant cooked in a green masala]!
And last, but not least, this is the first time my son has eaten an eggplant dish, and a vegan one to boot, and he just loved it. So, thank you Maushi !!
To celebrate the beginning of the festive season and the end of Navratri, which literally means nine nights, here is my little contribution to all those who believe in this biannual festival.
I hope you enjoy the last few days of Navratri. . .
So, here’s how we make hirvya masalachi vangi:
1. 1 kg baby eggplants
2. 1/2 cup polyunsaturated vegetable oil
3. 1 tablespoon asafoetida
4. salt, to taste
5. 1 tablespoon turmeric
6. 2 tablespoons garam masala (please see the recipe for garam masala for vegetables)
Green masala ingredients:
1. 1/2 fresh coconut grated, or 1/2 cup coconut powder
2. 1 bunch fresh coriander
3. 4-6 fresh green chillies
4. 1 teaspoon peppercorns
5. 2 cups of water
1. Preheat the oven to 150 C. Slit the eggplants into quarters but do not cut totally through.
2. In a thick bottom pot, heat the oil till it is about to smoke, reduce the heat and add the asafoetida.
3. Add the slit eggplants, and gently fold them till they are coated with the oil. Now add the salt.
4. Add the turmeric followed by half the garam masala. Fold gently.
5. Cover the pot and place it in the oven for about 20 minutes, or till the eggplants are soft.
6. In the meantime, prepare the green masala by placing the coconut, coriander, chillies and peppercorns in a blender, add 1 cup of water and blend to a fine chatni [paste].
7. Remove pot from the oven and add the green chatni, and the remaining cup of water, to the pot. Fold gently and either place the pot on top of the stove or replace in the oven for about 30 minutes, or till the oil rises to the surface.
8. Sprinkle the remaining garam masala on top and serve with a hot roti, or chappati, or even moist boiled rice!!
Happy Navratri and now back to some serious meat eating from. . .!!
Anah Daata Sukhi Bhaava!!