Tuesday Night Dinner Recipe

I was born and raised in Mumbai (formerly, Bombay). My family came to the city in the 1950s from the state of Andhra Pradesh and so, growing up, our food was simple, but full flavoured and sometimes very spicy (or we say, pungent). Bise Bile Bhath is a popular dish native to Karnataka. Another dish is Baingan Bhath (Aubergine Rice). Well, I knew there was half an eggplant still in the refrigerator from the Mother's Day Pizza Project, so after we came home from dinner service on Tuesday, feeling a craving for these flavours, I decided to make a batch of Baingan Bhath. Here is a recipe:

BAINGAN BHATH (Aubergine Rice)

INGREDIENTS
1 cup long grain rice, washed soaked in cold water for 30 minutes
2 cups medium diced eggplant
1 russet potato, washed, medium diced skin on
1 cup green peas (optional)
1 cup diced ripe tomatoes
1 cup diced yellow onion
1 tbs minced fresh ginger
1 tbs minced fresh garlic
2 whole black cardamom (the smoked variety)
1 cinnamon stick
1 tbs whole cumin seeds
1 tsp whole mustard seeds
2 tbs sambhar powder (available in any Indian grocery store)
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1/4 cup fresh curry leaves (if available)
2 bay leaves
2 serrano chilies, minced (as many or few as preferred)
1/2 cup fresh grated (unsweetened) coconut (available in the frozen aisle)

1 cup fresh cilantro, chopped
vegetable or extra virgin olive oil, as needed
kosher salt, as needed
1 & 3/4 cups water

PROCEDURE
Start by adding the curry leaves, whole cumin seeds, whole mustard seeds, cinnamon stick, bay leaves, and black cardamom in a bit of oil over medium heat. When the mustard seeds start popping add the onions, eggplant, ginger, and serrano peppers in sufficient oil. Season lightly with salt. Add the ground spices and stir for 2 minutes, stirring periodically. Cook on medium heat until the eggplant are half cooked. Add the potatoes and stir well. Season with salt again. Cover and reduce the heat. Cook until the potatoes are half cooked. Uncover, add the rice and stir well. Add the water and stir well. Taste the broth. It must be really well seasoned. Add salt if necessary. Cover the lid and bring to a low simmer before cutting the heat to low. The rice and vegetables should be cooked in about 20 minutes. Uncover the rice and let the excess water be absorbed and/or evaporate. Fluff the rice with a fork. Garnish with a wedge of lemon and chopped cilantro. Maye be served as an entree or side dish. Plain yoghurt, Indian pickle, and toasted pappadam are traditional accompaniments.

NOTES: One may add animal proteins (chicken, lamb, goat, shrimp etc.) to this dish during the saute stage. Depending on what type it is, adjust the cooking time before the rice is added. The proteins (especially red meat) should be cooked almost completely before adding the rice.

Baingan Bhath