Eggplant is incredibly versatile, can be fried, baked, roasted, grilled, used in stir-fry or as a pizza topping and even pickled. It makes a great addition in many dishes. One of them is with dry Bombay ducks, prepared during the monsoon season when fresh fish is scarce. The mild and meaty eggplant in combination with the strong flavour of the dried fish is mouthwateringly delicious. Served as a side dish with rice and dal or can be eaten with chapatis.
Botanically eggplant is a fruit, which comes in various colours, shapes and sizes. When choosing eggplants, pick those that are shiny, firm and bright in colour. Avoid the ones that are soft to the touch, bruised or wrinkled. Before cooking, soak the pieces of eggplants in salt water for 30 minutes to get rid of any bitterness. Salt triggers osmosis and draws out excess moisture along with the bitterness.
Low in fats and calories, eggplant is rich in fiber. A good source of B-complex vitamins and minerals. It lowers bad cholesterol and ideal for diabetics. Contains potassium that controls high blood pressure and relieves stress. Also, known to help prevent blood clots. Has loads of health benefits and it is important to include eggplant in your diet.
Botanically eggplant is a fruit, which comes in various colours, shapes and sizes. When choosing eggplants, pick those that are shiny, firm and bright in colour. Avoid the ones that are soft to the touch, bruised or wrinkled. Before cooking, soak the pieces of eggplants in salt water for 30 minutes to get rid of any bitterness. Salt triggers osmosis and draws out excess moisture along with the bitterness.
Low in fats and calories, eggplant is rich in fiber. A good source of B-complex vitamins and minerals. It lowers bad cholesterol and ideal for diabetics. Contains potassium that controls high blood pressure and relieves stress. Also, known to help prevent blood clots. Has loads of health benefits and it is important to include eggplant in your diet.
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Savoury Eggplant With Dry Bombay Ducks (Bombil)
(Serves 4 or 6)
Ingredients:
1 large eggplant, about 600 grams
16 dry Bombay ducks (bombil)
1 large onion (sliced)
2 green chillies (slit)
1 large tomato (sliced)
4 large cloves of garlic (chopped)
1-inch piece of ginger (grated)
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon cumin powder
2 teaspoons coriander powder
2 teaspoons Goan sambhar powder
a dash of lime juice
handful coriander leaves (chopped)
1 cup water
2 to 3 tablespoons oil
salt
Method:
Cut eggplant into 2-inch long pieces, wash and place in salt water for 30 minutes to get rid of any bitterness.
In lukewarm water, soak and clean dry Bombay ducks several times. Drain and cut each into 2-inch pieces.
Heat oil in a pan and fry the Bombay duck pieces until crisp. Remove and set aside. In the same pan and oil, sauté onion with green chillies. When onion slices are soft, fry garlic and ginger until fragrant. Stir in the tomato and the various spice powders. When tomato is pulpy, mix in the eggplant pieces after draining out the water. Add a cup of water, cover and cook on low heat until eggplant almost done. Gently incorporate the fried Bombay ducks, lime juice and cook for a couple of minutes. Check for seasoning and sprinkle some salt, if required.
Garnish with coriander leaves.
Note:
(Serves 4 or 6)
Ingredients:
1 large eggplant, about 600 grams
16 dry Bombay ducks (bombil)
1 large onion (sliced)
2 green chillies (slit)
1 large tomato (sliced)
4 large cloves of garlic (chopped)
1-inch piece of ginger (grated)
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon cumin powder
2 teaspoons coriander powder
2 teaspoons Goan sambhar powder
a dash of lime juice
handful coriander leaves (chopped)
1 cup water
2 to 3 tablespoons oil
salt
Method:
Cut eggplant into 2-inch long pieces, wash and place in salt water for 30 minutes to get rid of any bitterness.
In lukewarm water, soak and clean dry Bombay ducks several times. Drain and cut each into 2-inch pieces.
Heat oil in a pan and fry the Bombay duck pieces until crisp. Remove and set aside. In the same pan and oil, sauté onion with green chillies. When onion slices are soft, fry garlic and ginger until fragrant. Stir in the tomato and the various spice powders. When tomato is pulpy, mix in the eggplant pieces after draining out the water. Add a cup of water, cover and cook on low heat until eggplant almost done. Gently incorporate the fried Bombay ducks, lime juice and cook for a couple of minutes. Check for seasoning and sprinkle some salt, if required.
Garnish with coriander leaves.
Note:
- Recipe for Goan sambhar powder, click here.
- Goan sambhar powder can be substituted with regular garam masala powder or East Indian bottle masala powder.
- Dry Bombay ducks can be substituted with dried salted prawns.
- Either a dash of vinegar, tamarind water or dried kokum petals can be used instead of lime juice.
- Cook eggplant pieces until tender and not soggy.
- Purchase Lagostina Tri-Ply Stainless Steel Cookware Set at: https://amzn.to/2FDj0QD
