Vij's at Home by Vikram Vij

Author:Vikram Vij
Language: eng
Format: mobi, epub
Tags: Cooking, Regional and Ethnic Cooking
Publisher: D & M Publishers
Published: 2010-11-15T08:00:00+00:00

Roast eggplant, either on your stovetop or in the oven (rub with 1 tsp of the oil), then peel and mash them according to the method on page 50. Alternatively, cut eggplant in 1-inch dice and place them in a colander. Sprinkle eggplant with 1 tsp of the salt and mix thoroughly, then set in the sink to “drain” for 30 minutes. This softens the eggplant (and skin) and shortens the eggplant-cooking time.

Heat the 1/3 cup of oil in a large pot on medium-high for 45 seconds. Add onions and sauté for 4 minutes, or until onions are sweating but not yet browned. Add asafoetida and stir for 45 seconds. Stir in tomatoes, cumin, the 1/2 Tbsp of salt, turmeric and jalapeño pepper (or cayenne) and sauté for 3 minutes, or until the tomato mixture is sizzling away. Stir in eggplant and paneer and cook for 1 minute if eggplant is roasted and mashed or 6 to 8 minutes if eggplant is diced. (Unless you are watching your salt intake, the salt added to the diced eggplant will not make a noticeable difference in taste.) Mix in cilantro and serve immediately.

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