31
Aug
-
Prep
15m
-
Cook
25m
-
Ready In
45m
-
6 servings
Ingredients
- 2-3 dl of pure, ahimsa ghee
- 2-3 medium-sized eggplants with black, glossy skin
- 1 cup of wheat flour
- half a cup of Extra Virgin Olive Oil
- 1 tsp fenugreek seeds
- half a tsp of Asafoetida
- 2 tbsp of chopped fresh ginger
- 1-1.5 kg fresh middle-size tomatoes
- 1-2 l water for boiling tomatoes
- half a tsp of Himalayan salt
- one tsp of turmeric powder
- 1/4 tsp red paprika powder
- 4-5 fresh basil leaves
- 3 fresh mint leaves
Directions
-
1
Wash and cut the eggplants into 2 cm x 2 cm cubes. -
2
Take the ghee wok and put pure, ahimsa ghee in it. Heat it, but take care not to overheat it. If it smokes, it’s overheated. -
3
Take one eggplant cube and gently place it in the hot ghee. Do not throw it into the ghee; you want to avoid splashing the ghee. If the ghee is sizzling nicely and the eggplant cubes are nicely fried, it is all great, and you can add more eggplant to the ghee wok. -
4
Use a Stainless Steel Spider Strainer to gently stir the mass periodically, ensuring each eggplant cube is separated and evenly fried in the ghee. -
5
When the eggplants look crispy and rosy, and are floating on the surface of the hot ghee, they are ready to be extracted from the ghee wok. Scoop them gently with a strainer, and place them in a separate Stainless Steel Colander Bowl to drain off the excess ghee. -
6
Put the cooking pot on moderate heat and make sure it is completely dry. You can use Stainless Steel Cooking Pot for that purpose. When the oil is warm (not smoking), add 2 tbsp of Extra Virgin Olive Oil and Fenugreek seeds. Immediately after that, add half a tsp of Asafoetida and 2 tbsp of chopped fresh ginger. Stir for about a minute, then add the tomato, washed and chopped, in 16 parts each. To remove the skin of the tomato, bring water to a boil, add the whole tomatoes, and after 2-3 minutes, remove them; the skin should peel easily. Cut them into 16 parts each, and remove the hard, whitish middle portion. -
7
Add salt to taste, one tsp turmeric powder, and 1/4 tsp red paprika powder. Cook over moderate heat for 15-20 minutes, until the tomatoes become sauce-like and of a dense consistency.At the end, add 4-5 basil leaves, 3 mint leaves, and some more Extra Virgin Olive Oil. Now add the fried eggplant and stir gently. Offer it to your God and serve it for the pleasure of your family and friends.
Footnotes
-
Cook's Note:
Always use fresh ingredients.
-
Editor's Note:
Let light, meditative ambient music play while cooking.