a week in the tasty kitchen finale

6 Sep

dun dun dun! the final recipe in my week-long experiment!

i squeezed it in on sunday night so it totally counts.

while i can’t pronounce today’s recipe, i can proclaim its goodness, and friends:

it. is. good.

we love one-dish meals around our house. if you can put it all in a bowl and mix it up, it’s a winner. the only scary thing about this curry dish was the eggplant-roasting. i’ve seen cooks roast peppers and such on television, over a grill or burner, neither of which we have. so i used the oven broiler and turned it every 5 minutes or so. voila! roasted eggplant! the skin came off easily and while the inside wasn’t pretty (someone in our house said it looked like brains), it was a great and tasty addition to this curry dish.

Baigan Bharta (Indian Eggplant Curry), courtesy of the lovely FoyUpdate!

so the red bowl was a bad choice, but we were hungry and i forgot about the picture till the last second!

  • 1 whole Eggplant, Medium
  • 3 Tablespoons Vegetable Oil
  • 1 whole Green Chili, Chopped
  • 1 whole Onion, Diced
  • ½ teaspoons Hot Chili Powder
  • ½ teaspoons Turmeric
  • 2 teaspoons Garam Masala Or Curry Powder
  • ½ teaspoons Salt
  • 14 ounces, weight Canned Tomatoes, Diced
  • 1 cup Green Peas
  • 1 whole Lime, Cut Into Wedges
  • 4 Tablespoons Plain Yogurt
  • ½ cups Coriander Leaves, Cilantro

Step one: Brush eggplant with oil and roast it on a gas burner over medium heat. Frequently turn the eggplant, until fully roasted. You could also broil it in the oven. Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin. Mash the flesh.

Step two: Heat oil in a pan or skillet. Add green chili and onion and fry over medium heat until light golden brown.

Step three: Add red chili powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.

Step four: Add green peas and mashed eggplant. Stir well. Fry for 5-7 minutes over medium heat.

Serve over half cup brown rice, garnish with a lime wedge a dollop of yogurt, coriander leaves and serve hot.

Baigan bharta makes excellent leftovers; I might even argue it is better the second day.

—————————–

i’m going to investigate that last claim in a few hours, when i eat the rest for lunch!

i served the curry with some great naan bread, brushed with olive oil and warmed in the oven. yum!

overall, this week was a success. i cooked a lot, ate a lot, and sweated a whole whole lot. i think it was a little much for your average week, definitely too much if i were working everyday! but it was great to mix things up, and inspiring to see what i can do when i put my mind to it. today, i’m faced again with the task of picking meals and shopping for the week, and i will do so with greater confidence and excitement. you gotta eat; why not enjoy it?!?

thanks tasty kitchen friends for such great ideas and proven dishes! if i knew any of you, i’d give you a hug. but i don’t, so that might be weird.

bon appetit!

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2 Responses to “a week in the tasty kitchen finale”

  1. little sis September 7, 2010 at 9:25 am #

    Way to go! I’m proud of you, and I whole heartedly agree that taking on a challenge and committing to it just to see what you’re capable of is a unique kind of thrill.

    A toast to the challenge seekers – I raise my morning coffee cup to you , sister!

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