Many people don’t know that the humble Eggplant, also known as Brinjal or Aubergine is actually a Indian Subcontinent native which traveled to many tropical and subtropical nations. It has a low calorie count, 100g of it have only 24 calories, yet provide about 9% of RDA (recommended daily allowance) of fiber. Its glycemic index is pretty low and its great for fighting high blood pressure. Did you know its peel (of the deep colored ones) can help protect against cancer, aging, inflammation, and neurological diseases?
In our Odia cuisine, Eggplant is a regular feature. Smoked, sauteed, mashed, pan fried all sorts of cooking is used. This Eggplant dish I’m sharing with you today is a very delectable combination of eggplant and yogurt that is gently spiced with a tempering. Its goes great as a side dish, although in my home you will find my two men roam around with a little bowls in their hands the moment I make this.
Eggplant Sticks in a Spiced Yogurt Sauce.
Eggplant – 200g, cut into 1/2″X2″ sticks
Yogurt – 150g
Mustard – 1 pinch + 1 pinch
Cumin – 1/2 tsp
Curry Leaves – 8 – 10
Ginger – 1/2″ stick, grated
Dried Red Chilli – 2 medium/1 long
Cayenne pepper (optional) – 1 pinch
Oil – 1 tsp + 1 tsp
Salt – to taste
Cut the eggplant into roughly 1/2″X2″ sticks, peel intact. In a shallow pan take a tsp of oil and heat on medium high. Once the oil is hot,add a pinch of mustard seeds and let it splutter. Add the eggplant sticks and toss. Sprinkle salt and toss again. Cover and cook on medium, tossing every now and then. It shouldn’t take more than ten minutes for the eggplant to change its color and soften.
Once cooked take it off heat and place it in a bowl to cool down.
After it cools down pour the yogurt on top and prepare the temper. For tempering heat a tsp of oil, add the grated ginger first, then a pinch of mustard seeds, cumin, curry leaves and dried red chili and let them all splutter nicely on a low flame.
Add tempering to the yogurt and give it a good mix so the yogurt coats the eggplant sticks nicely. Sprinkle cayenne pepper if you want and done!
Enjoy with a bowl of rice or pita bread.