Name: Eggplants in a North-South Sauce
Yield: Serves 4 to 6
Ingredients: 4 tablespoons olive or canola oil; 1/8 teaspoon ground asafetida; 1/2 teaspoon skinned urad dal or yellow split peas; 1/2 teaspoon whole mustard seeds; 1/2 teaspoon whole cumin seeds; 1/2 teaspoon whole nigella seeds (kalonji); 1/2 teaspoon whole fennel seeds; 1 medium onion, chopped; 2 cloves garlic, chopped; 1.5 pounds slim Japanese eggplants, cut crossways into 1-inch segments, or "baby" Italian eggplants cut in half lengthways and then crossways, into 1-inch segments; 2 medium tomatoes, grated), about 1.25 cups; 1 cup chicken stock or water; 1 teaspoon salt; 1/4-1/2 teaspoon cayenne pepper

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Eggplants in a North-South SauceEggplants in a North-South Sauce

This is one of our most beloved family dishes. It is very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined. Over the years, I have simplified the recipe. Here, you may use the long, tender Japanese eggplants or the purple "baby" Italian eggplants or even the striated purple and white ones that are about the same size as the baby Italian ones. Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart. Serve this hot with meat or vegetable curries, rice, and dal or serve it cold, as a salad, with cold meats, Indian (see Chicken Karhai with Mint) or Western. I love it with slices of ham.

Recipe notes

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