down the memory lane with Eggplant, Ginger and Chilli

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I call my grand mom - "Amma" (Mom), as she raised me till I was 4 years old. Once I started schooling, every summer, me and my sister used to spend all our time at their house - climbing guava trees, playing in the mud, making clay idols, plucking flowers, eating all goodies ...the list goes on. Ah! those were some of the best, care-free days of my life, where I didn't have any assignments to complete or any deadlines to meet. Life was at its best and since then, things have changed a lot back home. We all grew up and all those days, which will never come back are permanently etched as my memories.

my grand-mom, sweetest, cutest ever

Eggplant with Ginger and Chilli (Vankaya Allam Pachimirchi Koora)

Eggplant sauteed in minced Ginger and Chilli is one of the classic dishes that is regularly made in Andhra households. My mom and my grandmom are experts in such authentic recipes and am trying my best to re-create their magic in my kitchen. This recipe in particular is very close to my heart as I remember my ammamma (grandmom) feeding us all with hot rice and a big dollop of ghee with appadams on the side.

2 eggplants (I used the long, chinese variety)
8-10 small thai chillies (reduce the number to make it less spicy)
1/2 inch fresh ginger, peeled
table salt - to taste
1/8 tsp turmeric

Note: Run through your knife to very finely mince the chillies and ginger together or use a mortel & a pestle (like my grand mom used to do) to coarsely grind it. don't puree.

For poppu/tadka

2 tsp canola/vegetable oil
1/2 tsp each of - urad dal (skinned split black lentils - cream-colored), mustard seeds, cumin seeds
asafoetida (or hing) - a pinch

How to make -

1. Cut the eggplant, lengthwise into small pieces. Put them in lightly salted water, so that they don't change color.

2. Coarsely mince ginger and chillies together. Heat oil in a skillet and add urad dal, mustard seeds and cumin seeds. Once the mustard starts to pop, add hing and ginger-chilli mixture. Saute for 1-2 mins.

3. Drain the water from eggplants, pat them dry. Add them to the skillet. Mix everything so that the eggplants are coated with ginger-chilli mixture. Fill a plate or a vessel  (which fits the skillet) with water and cover the skillet. Reduce the heat to medium-low. Cook for 6-7 minutes or until eggplants are half-cooked. stirring one or two times in the middle. Season with salt and turmeric. Cook for 8-9 minutes more or until the eggplant is fully cooked. Serve.

Variations - Substitute eggplant with boiled plantain, cabbage or any bland vegetable. It will taste equally yummy.

until next time,
Siri