1/2 lb eggplant
2 tbsp ghee
1 small onion, chopped finely
1 each garlic cloves, sliced
1/2 tsp turmeric
1 each bay leaf
1 each 1 cinnamon stick
1/2 tsp salt
3/4 tsp cayenne pepper
1 slice 1/2 fresh ginger
2 medium tomatoes
1 tsp garam masala
Directions
Wash & slice aubergines.
Heat ghee & saute the onion & garlic when hot for 2 to 3 minutes. Add
turmeric, bay leaf & cinnamon stick & saute for a further 2 minutes,
stirring frequently.
Stir in sliced eggplant. Add salt, cayenne & ginger. Blend together
well. Cook for 10 minutes.
Add tomatoes, cover pot & cook for another 10 minutes.
Sprinkle with garam masala & serve.
Be careful not to overcook otherwise it will go very mushy.
Madhur Jaffrey, "An Invitation to Indian Cooking"
Servings: 2 servings
Baigan Aur Tamaatar Recipe brought to you by Recipe Ideas
Categories: Eggplant
The History of Recipes
It is possible to follow the history of written recipes far back into the distant past, certainly as far back into recorded history as the ancient Egyptians, and maybe further still. In practice though, mostly, these old records were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe found, according to food historians is a collection of tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. As we move on, we have two books published in the fourteenth century - a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the indian food that is served today, but instead accounts of the types of food eaten by the rich and powerful of that time. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and spices from the Middle-East, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices prompted an eruption in recipe manuscripts, some of which are kept safe in private libraries. During the following few hundred years, the wealthy families of Europe tried to offer the most extravagent banquests, and as a result the best chefs and their recipes could command a high salary. Even so, it wasn`t until the 19th century that fine cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing recipes of the day. The revolution that is television brought us celebrity TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Baigan Aur Tamaatar recipe.
