Yogurt Gravy with Thai Eggplants

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We start 2017 with a yogurt gravy that is somewhat Indian of origin but modified to suit current times. This is also a great dish after all that partying we did to usher the new year. It relaxes the body system and energises for all that is coming. It cures hangovers, flu and even an upset stomach. Best of all, it is packed with nutrients and takes only 10 to 15 minutes to get done. If you are a vegan, you can use black gram water (1 tablespoon black gram powder added to 1 cup water) with almost the same result but tasting equally divine.

Yogurt Gravy with Thai Eggplants

Ingredients

• 3 cups yogurt
• 6 shallots diced
• 3 clove garlic minced fine 
• 2 green chillies chopped
• 1 inch ginger, cut into thin julienne
• 1 bunch coriander leaves chopped fine
• 1 coriander root sliced thin
• 4 thai white eggplants sliced into ½ cm thickness disks
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 tablespoon black mustard seed
• ¼ teaspoon fenugreek seed
• ¼ teaspoon fennel seed
• ½ teaspoon black gram seed
• 5 tablespoon canola oil
• 2 Tablespoon clarified butter
• Salt

Direction

• Pour yogurt in a bowl and whisk the yogurt lightly with a fork until the mix is silky and free of lumps. Add a bit of water if necessary.
• Place the eggplants in another bowl and mix it evenly with turmeric, paprika and salt. 
• Pour 2 to 3 tablespoon of oil in a pan, on medium flame. Pan fry the eggplants till both sides are golden. This might take between 2 to 3 minutes max. Once done set the eggplants aside.
• Use the same pan and turn flame to medium low. Pour 2 tablespoon oil in the pan.
• Once oil is hot, add the black mustard seed, fenugreek seed, fennel seed and black gram seed. Let it pop. 
• Next add the onions, chillies, ginger, garlic and coriander root. 
• Add clarified butter and let the onions caramelised while everything becomes fragrant.
• Add the yogurt mix and stir constantly until it comes to a soft first boil.
• Add salt to taste.
• Add the coriander leaves and the eggplants into the sauce.
• Give it a light mix and remove the stove.

Serving Note : Serve with hot white rice. Best eaten during lunch with other accompaniments such as fried potatoes, or even grilled fish, prawns or squids.

Okra and Patatoes Stir Fry

This is kind of Indian but improvised to suit current taste and somewhat nostalgic to me.  Tasty and packed with stuff that is beneficial to health, but you can totally go away with the mustard, fennel and black gram seeds if you wish too.  It’s a great side dish for fish or prawn curries. Best of all you can whip this up in 10 minutes.

Okra and Potatoes Stir Fry

Ingredients

• 15 to 20 ladies fingers, sliced diagonally into ¼ cm thickness
• 2 potatoes peeled and diced thin
• ½ teaspoon turmeric powder
• 1 teaspoon paprika powder
• ½ teaspoon cumin, crushed roughly
• ½ teaspoon coriander seed, crushed roughly
• 5 cloves garlic minced
• 5 shallots minced
• 2 to 3 red chillies minced
• 1 cm ginger minced
• 1 tablespoon of mustard seed, fennel seed, and black gram seed mix
• 4 to 5 tablespoon canola oil  
• Salt to taste

Directions

• Mix the diced potatoes with salt,cumin, coriander seed, turmeric and paprika powder in a bowl. Set aside.
• Heat the oil in a wide pan and sauté the potatoes. Potatoes need not be crispy, but must be soft and starting to brown at the edges (if needed sprinkle a bit of water till potato softens). 
• Move the potatoes to the side of the pan and add the mustard–fennel-black gram seed mix. 
• Once the mustard has popped, add the garlic, shallots, chillies, ginger. Cook till translucent.
• Add the ladies finger and stir the mix in high heat, till the slime is gone.
• Salt to taste and remove from the stove.

Serving note : Serve with fragrant rice, bread, or savoury crepes. Elevate this simple stir fry into a wrap using flatbreads or crepe; or as a side dish for seafood courses.