Our Sunday morning visits to the local farmer's market have become a weekly ritual that I really look forward to these days. Heading out to pick veggies for the week, brings about an innate sense of responsibility and satisfaction of going the extra mile to take care of the self. The soothing sight of fresh and vibrant produce complement the hustle and bustle of the accompanying frenzy and bring back pleasant memories of visiting a busy Indian vegetable market (much more cleaner and organized though!).
Melt-in-the-mouth baby eggplants and thinly sliced onions seep in the spicy and tangy tomato-yogurt base to make a quick and easy achari (pickle-like) side dish. Perfect for serving up a grand meal at a short notice.
Ingredients: (Makes 3-4 servings)
12 nos. Baby eggplants
1 tsp turmeric powder
Two medium tomatoes pureed
2. To make this dish fancier, you can add a tadka of mustard seeds, hing and curry leaves at the end. It adds a touch of sophistication to the dish and yes the extra love too.
3. I use mustard oil to make it typically achari (pickle-like), you can use any oil that you may want.
Having experimented with these charming eggplants, I was immensely satisfied with the result. It was all the more gratifying that I finally chose to do something with these gorgeous eggplants other than the usual Bharwa baigan. Serve it with plain rice and dal or some fancy pulao, this is a must-make vegetarian dish for all us eggplant lovers.
Don't be afraid to play around with the recipe.Have fun experimenting! :)
P.s: I am sending this recipe to:
- "Diwali Bash-2013" hosted by Vardhini from Cook's joy
- "Let's Cook with yoghurt" hosted by Nayna