For three nights, we stayed at the Palace Dhenkanal, home to the Raja of Dhenkanal and his family for generations. It was a fabulous experience! I was honoured with an informal cooking class with the palace chef. This is what we made- so simple and so delicious. Cooked outside over a small fire...
|An amazing cooking class- outside, over a small fire.|
We cooked in my favourite style- a little bit of this and a pinch of that... so the quantities are approximate. Taste and adjust the seasoning before serving.
|Baingan in yogurt sauce|
To serve four.
4 small or 2 medium eggplant, but into quarters lengthwise (and halved if using medium eggplant)
(you can use white, purple or Chinese eggplant)
1 1/2 cups plain yogurt
1 tsp cumin, ground
1 1/2 tsp black mustard seeds
handful of curry leaves fresh is better, but dried can be used
1 tbsp mustard oil
vegetable oil for frying the eggplant
Pinch of salt and pepper
Pour enough vegetable oil in a pan to fry the eggplant until it is browned all over. Remove from the pan and set aside.
Mix the yogurt with the salt, pepper and cumin in a medium bowl.
In a small frying pan, heat the mustard oil. Add the mustard seeds and heat until they pop. Add the handful of curry leaves (or about 1 tbsp of dried leaves) and heat until they wilt. Add the contents of the frying pan to the yogurt mixture. Stir in the eggplant. Serve warm or at room temperature.
|Enjoying a fabulous meal with a fabulous group!|
|Great food was served at the Palace Dhenkanal!|