Rock Candy 2
INGREDIENTS:
6 tb Mustard oil 1/4 ts Cayenne
1 ts Panchporan powder 1/4 ts Turmeric
1/8 ts Asafetida 1/2 ts Salt
1 md Eggplant, cubed 1 ts Lemon juice
2 ts Coriander, ground
6 tb Mustard oil 1/4 ts Cayenne
1 ts Panchporan powder 1/4 ts Turmeric
1/8 ts Asafetida 1/2 ts Salt
1 md Eggplant, cubed 1 ts Lemon juice
2 ts Coriander, ground
Heat oil in a wok until it is very hot & smoking. Put in panchphoran & asafetida. A second or two later, put in the eggplant, stir for 1 minute & reduce heat to medium. Add corinader, cayenne, turmeric & salt. Kep stirring & frying for 15 minutes, adding 1 tb water every minute or so, until the eggplant is cooked. Sprinkle with lemon juice & stir again.
Madhur Jaffrey, "A Taste of India" Submitted
Madhur Jaffrey, "A Taste of India" Submitted