Tasting India is a travel and cooking book that recounts Christine’s journey in India. Christine shares some delicious recipes that she discovered in her Indian journey – many of them vegetarian or vegan.

This eggplant in mustard gravy is called locally baigan saiso and is a traditional dish in Uttar Pradesh. Enjoy!

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Eggplant in Mustard Gravy (Baigan Saiso)

Course Main Course

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Waiting Time 40 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Author Christine Manfield

Ingredients

• 1 kilogram small eggplants
• 1 litre mustard oil
• 280 grams curds
• juice of one lemon
• 2 teaspoons salt

Mustard-chilli paste:

• 12 large dried red chillies
• 4 tablespoons yellow mustard seeds

US Customary – Metric

Instructions

• To make the mustard-chilli paste, soak the dried chillies in warm water for 30 minutes to soften.
• Grind the mustard seeds using a spice grinder or mortar and pestle.
• Transfer to a blender, add the drained softened chillies together with ½ cup (125 ml) water and blend to a smooth thick paste.
• Soak the eggplant chunks in water for 10 minutes to remove any bitterness, then drain and pat dry with paper towel.
• Heat the oil in a kadhai or wok and, when hot, fry the eggplant in batches until softened but not coloured. Drain on paper towel.
• Tip all except 2 tablespoons of the oil out of the pan. Add the mustard-chilli paste and fry, stirring constantly, for 10 minutes until fragrant and starting to colour.
• Stir in the curd, lemon juice and salt and cook for 5 minutes. Return the eggplant to the pan and stir to combine, then cook over a medium heat for another 10–15 minutes. Serve hot.

Notes

Related: Sweet & Sour Tomatoes
Related: Best Vegetarian Eggplant Dishes
Related: Greek Stuffed Eggplant with Chickpeas
Related: Easy Eggplant Pasta with Mozzarella
Related: Eggplant Soup with Miso & Chili
Related: 50 Famous Indian Dishes

The post Eggplant in Mustard Gravy (Baigan Saiso) appeared first on Chef's Pencil.

It can be served with other vegetable dishes and makes a great accompaniment to grilled fish or chicken, especially during summer when fresh, light flavors are in demand.

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Sweet & Sour Tomatoes

Course Side Dish

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Author Christine Manfield

Ingredients

• 4 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon brown mustard seeds
• 4 tomatoes
• ½ teaspoon ground turmeric powder
• 1 tablespoon ground coriander
• 1½ teaspoons chilli powder
• 1 teaspoon salt
• 2 tablespoons white sugar
• 2 tablespoons coriander leaves

Instructions

• Heat the oil in a kadhai or wok and fry the cumin and mustard seeds over a medium heat until they splutter.
• Add the tomato and stir until coated with the seeds, then stir in the ground spices, salt and sugar.
• Add 1 cup (250 ml) water, then reduce the heat and simmer for a few minutes – not too long, or the tomato will break down. Sprinkle with the fresh coriander to serve.

Notes

Related: Chicken Tikka Masala
Related: 50 Famous Indian Foods
Related: Marinated Grilled Chicken Salad with Roasted Peppers
Related: Peeling and Deseeding Tomatoes
Related: Indian Goat Curry

The post Sweet & Sour Tomatoes appeared first on Chef's Pencil.