Persephone's Kitchen

 

Indian food is something I’ve developed a taste for.  To the point that I crave it regularly.  I didn’t always.  I didn’t understand it; it was a little too exotic.  Now?  Let’s be honest here: I love it.  It has become a point of pride that I’ve tried to learn what I can about a world cuisine that 1.1 billion (with a B) eat every day.  

On Sunday, Hades, Cherub and I made a stop at the Sawmill Patel Brothers, the Indian supermarket, and worked up the ingredients for a lovely English-inspired vegetarian curry (it’s the heavy cream that makes it smack of something that Richard Hammond might enjoy after a few shouts at his local).  Cherub even helped pick out the 10 pound bag of Basmati rice that we ended up taking home.  Add in some seasonal baby eggplants and cauliflower, plus the last (I keep saying this) of the tomatoes from our garden.  Then a lovely melange of Indian spices from Patel to make it delicious.  

These two dishes require a bit of prep, but it’s totally worth the minor, and I do stress minor, effort. 

Lemon Basmati with Curried Eggplant and Cauliflower 

For the Lemon Basmati 

1 c. Basmati rice, soaked briefly in water 

2 c. water 

Salt 

While you’re doing prep for the rest of dinner, soak the rice in cold water.  When it’s time to get cooking, bring two cups of water to a boil and add in a generous sprinkling of salt.  Then tip in the drained rice, bring back to a boil and then reduce to the lowest setting to simmer slowly for about 15 minutes.  Turn off when done.  You will finish this in a frying pan just before the curry is ready. 

For the Curried Eggplant and Cauliflower 

 

1 bay leaf 

1 small red spicy pepper, whole 

1 black cardamom pod 

3 or 4 green cardamom pods 

1 t. cumin seed 

1 t. mustard seed 

1 red onion, chopped 

1 shallot, chopped 

1 garlic clove, minced 

1/2 inch fresh ginger root, finely grated 

5 or 6 baby eggplants, halved 

1 Japanese eggplant, sliced into rounds 

2 red skinned potatoes, cubed 

1 tomato, chopped 

1 heaping t. of curry 

1/2 t. garam masala 

2 c. water 

1/2 c. heavy cream 

Vegetable oil, salt, pepper (optional) 

In a pan heat a tablespoon or two of vegetable oil over medium high heat.  Add in bay through mustard seed and cook for one to two minutes, until browned.  Careful, the mustard seeds really pop.  If you have a screen to put over the pan, by all means, do it.  Then add in the onion and shallot.  Continue to cook over medium high heat for another two minutes, or until just beginning to brown.  Add in the garlic and the grated ginger.  Cook for 30 seconds.  Tip in eggplant through garam masala, cook for two minutes.  Add in the water.  Bring to a boil.  Reduce heat to medium and cook for 30 minutes.  Just before serving, reduce heat to low, add in the heavy cream and stir to incorporate. 

To finish the Basmati 

1/2 t. mustard seeds 

1/2 t. fenugreek seeds 

1/2 cumin seeds 

6 curry leaves 

2 green onions, sliced 

1/2 c chopped almonds 

1/2 lemon, zest and juice 

1/2 inch grated fresh turmeric root (1/2 t. dried turmeric will work just as well) 

1 generous pinch fresh coriander leaves, chopped for garnish 

In a large frying pan, heat 1 to 2 T. vegetable oil over medium high heat.  Add in the mustard, fenugreek and cumin seeds and the curry leaves.  Cook for one to two minutes, until browned.  Careful of the popping mustard seeds, cover with a lid or splatter screen.  Add in the green onions and almonds, cook for two minutes.  Mix the lemon zest, juice and fresh turmeric and pour in quickly and cook for 20 seconds.  Add in the cooked rice and stir to incorporate the seasonings.  Fry for two or three minutes to reheat. 

To serve, place generous servings of rice and curry in shallow plates, top with chopped coriander. 

Playlist included M.I.A’s Paper Planes.