Separation anxiety has already gripped me! Although it is still a week to go before my little prince resumes his normal chores. It is once again a new school, new teachers and new friends and new surroundings that is making him more enthusiastic to hop into the bus. Although this week has been little hectic for me but still I wanted to treat my little prince. This is my version of choc chip cookies made with a slight twist by replacing the choc chips
and adding couple of teaspoon of cocoa powder.
Down memory lane when I started to shape up this space of mine I had always in my mind to showcase some delectable cuisines from Orissa. Even though my knowledge is limited to just a few recipes I constantly buzz my mom and mil to let me know the ways of cooking authentic Oriya recipe. Somehow I feel that I enjoy these recipes while I am holidaying in my state. It is great to relish the real authentic fare. I guess it is the soil, the water and the air that makes the vegetables & fruits and meat more yummier or just perhaps mom‘s special touch that renders the magic to the food. Since getting married to a food lover and living on my own I have tried making some of those nostalgic recipes now & then. I feel somehow I am getting close to that original taste & flavor but still have a long way to replicate the exact magic. This recipe of eggplant with yogurt is a very sought after side dish in any gatherings. I really relish the sliced and spiced eggplant dipped in the yogurt sauce.
It is a very cool dish and common to the Oriya kitchen. The reason I seldom cook is that the eggplants needs to deep fried, so I always look for some occasion to have this yummy dish. It is part of my menu list whenever we have guests at home. My friends have always loved this accompaniment since it goes very well with the heavier curries.
1 cup yogurt
2 long eggplants
2 teaspoon chili powder
1teaspoon pancha putona
1 teaspoon turmeric
1 teaspoon garam masala
oil for deep frying
Slice the eggplants lengthwise and marinate it with chili powder, salt and turmeric powder. Set aside for 10 minutes. Heat oil in a pan and deep fry the eggplants. Remove and let it cool down.
Meanwhile whisk the yogurt and add salt, sugar and chili powder. Add the cooled eggplants to yogurt mix.
Heat 1 teaspoon of oil in pan, add pancha putona, red chilies and curry leaves. When they start to crack, pour the oil over the yogurt and mix well. Garnish with chopped coriander and serve.
This article was featured in Reuters.