Eggplant Korma - from the kitchen of the Tagores

 

A simple vegetable like eggplant too can turn into a delicious cuisine. This recipe sourced from the kitchen of the Tagores proves that. In one of the recipes I posted recently, I elaborated on the Tagores of Calcutta, their eminent status through the ages and their influence on the culture and tradition of Bengal. This cuisine is another addition to their family kitchen. Sourced from ‘Thakurbarir Ranna’, a priceless collection of cuisines from the Tagore family members down their family history written by Purnima Thakur, this simple recipe is a must-try.

Ingredients:

Eggplants medium-sized – 3

Curd – 200 g

Tomatoes – 2 diced

Salt to taste

Sugar – 1tsp

Red chilli powder - 2 tsp

Bay leaves – 2

Green cardamoms – 3

Cloves – 4

Cinnamon – 1 inch

Shah jeera powder – 1 tsp

Turmeric powder – 1 tsp

Ginger paste – 1 tsp

Mace – 1 pinch

Asafetida – 1 small spoon

Ghee - 1 tbsp

Mustard oil – 1 cup

 

Instructions:

Cut each medium sized eggplant into large pieces and sprinkle some salt on them.

Heat a skillet and add mustard oil. Fry the eggplants lightly and set aside.

Meanwhile, mix the asafetida with 2 tbsp water in a small bowl. Ground the cloves, cinnamon, and green cardamom coarsely in a mortar.

In the remaining oil after frying the eggplants, add the bay leaves and the ground masalas.

When it smells add the asafetida mixed in water.

When the asafetida gives out its smell add the ginger paste, red chilli powder, turmeric powder and diced tomatoes.

Keep frying as long as the raw smell of ginger does not go away.

When the oil separates from the gravy, add the curd and keep stirring.

When the curd is well blended in the gravy and oil starts to separate add the ghee, sugar and salt to taste.

Mix well and add the fried eggplants gently as eggplants are very soft, they might get mashed.

Reduce the heat to low and lightly stir for 4-5 minutes. When the oil shows up sprinkle the mace and shah jeera powder.

Eggplant Korma is ready to serve.