Weekend cooking – Delicious Bengali eggplant curry

During the week I tend to keep meals simple but on the weekend, when I have more time, I try to play around with new recipes or prepare meals that take a bit more time. I stumbled upon this while following a great BIR (British Indian Restaurant) food writer known as The Curry Guy. He has a bunch of nice recipes that are easy to follow and cheap to download. I get hungry just following his daily recipe guide feed.

He recently linked to Nisha Katona, who also prepares easy-to-follow recipes that make me hungry. Despite not growing up with eggplant (known as aubergine over this way) it’s probably one of my favorite non-green vegetables. I try to slip it in to a meal whenever I can.

For those who aren’t fans of curry because they can be too spicy, have no fear. This eggplant curry has a bit of chili powder but most of Nisha’s recipes are not spicy, including this one. In addition to a learning a nice new recipe, it’s also fun to hear Nisha and her mom talk about cooking in the Bengali region of India. The interaction between mom and daughter also makes it fun to watch.

What’s also fun to follow in recent weeks has been the response online to the food problem in Europe. After discovering horse meat being used instead of ground beef in prepared foods as well as even supermarket ground beef, foodies have been talking a lot more about knowing the origin of their food and of course, eating more vegetarian.

That story hasn’t played out yet fully, but it’s bound to have another negative impact on eating meat, just as we saw after the mad cow problem a few years back. People are both furious about the lack of controls as well as nervous about what they’re eating, rightly so.

An American in Paris, France. BA in History & Political Science from Ohio State. Provided consulting services to US software startups, launching new business overseas that have both IPO’d and sold to well-known global software companies. Currently launching a new cloud-based startup. Full bio here.

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6 Responses to “Weekend cooking – Delicious Bengali eggplant curry”

  1. Drew2u says:

    I thought I’d hate eggplant, but really it’s mainly texture with a mild taste.
    I had it for the first time a couple weeks ago – I don’t quite remember how I prepared it, but I think part of it was in a vegetable soup similar to potato soup: boil the veggies in stock with seasonings then go to town with a masher until it’s the consistency of a potato soup. The color was weird, but I used leftovers as a quasi-pesto for noodles!

  2. Indigo says:

    What sweet people! Poppy seed paste. I didn’t know that one. And watered down mustard paste . . . well, I make it on the run and don’t keep it on hand but yeah . . . that’s a flavorful one. What a nice recipe. Thanks!

  3. karmanot says:

    But what a beautiful color!

  4. BeccaM says:

    Eggplant is one of those vegetables I cannot make myself like, no matter how well prepared.

  5. karmanot says:

    You can make a delicious sandwich spread out of eggplant by peeling it, slice/dice it, cooking it with carmalized onions in a teryaki sauce (a dash of saki. mirin, sugar or honey, sesame oil and some goma shiro). Chill it over night….very good.

  6. I’m glad to see I’m not the only one who picks and nibbles on bits of vegetable during cooking. And there’s a reference to “The Good Life”! (Or “Good Neighbors” over here.)

    I’ve been gradually going vegetarian in my cooking for a bunch of reasons, chief of which is that I like cooking new things. So far, though, I haven’t succeeded in making myself like eggplant. The only way so far I can eat it is to slice it up, salt the hell out of it, squeeze all the water out, and then throw it into something where I can barely notice it.

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