Our lovely friend, and fellow Baltimore blogger and Food Show panelist, Roopa Kalyanaraman, aka Raspberry & Eggplant was mentioned in Mark Bittman's Minimalist column in the New York Times today! He even featured one of her recipes!
I generally don't read the Dining In/Dining Out section of the Times, but this article was about microwave cooking... Something made me read until the end, because that's where the mention was. Way to go, Roopa!
Here's Roopa's recipe for South Indian Eggplant Curry.
Time: 15 minutes
I generally don't read the Dining In/Dining Out section of the Times, but this article was about microwave cooking... Something made me read until the end, because that's where the mention was. Way to go, Roopa!
Here's Roopa's recipe for South Indian Eggplant Curry.
Time: 15 minutes
2 tablespoons canola oil
1 tablespoon chickpea flour
1/4 teaspoon turmeric powder
Dash of asafetida
3 tablespoons unsweetened shredded coconut
1 tablespoon grated ginger
1 teaspoon salt, plus more to taste
2 teaspoons tamarind paste
1 large or 2 medium eggplant
Chopped fresh cilantro leaves for garnish.
1 tablespoon chickpea flour
1/4 teaspoon turmeric powder
Dash of asafetida
3 tablespoons unsweetened shredded coconut
1 tablespoon grated ginger
1 teaspoon salt, plus more to taste
2 teaspoons tamarind paste
1 large or 2 medium eggplant
Chopped fresh cilantro leaves for garnish.
1. In a bowl, mix oil, chickpea flour, turmeric and asafetida. Heat on high for 90 seconds, stopping to stir halfway through. In another bowl, heat coconut on high for 90 seconds, stirring halfway through. Add coconut, ginger, salt and tamarind to chickpea mixture.
2. Rinse and dry eggplant, trim off ends, and cut into 1-inch slices. Score one side of each slice in several places. Spread and press spice mixture into gashes, then put eggplant into a dish. Partly cover (waxed paper works) and heat on high for 6 minutes. Uncover and cook on high for 2 or 3 minutes, until very soft. Garnish with cilantro. Serve hot or warm.
Yield: 4 or more servings.
image: ny times.
4 comments:
Thanks for the shout out! :)
I wish I had a professional photographer shooting my food - the picture you posted here from the NYT is awesome, but the picture I took and posted on my site sucks!
(Oh, and actually, the recipe above is MB's adaptation of one from my site - he changed it up a bit because baby eggplants are hard to find so he used regular ones, and he also left out my favorite spice in the world, but I'll let it slide ;)
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Looks yummy. Way to go Roopa!
This is a great recipe! Roopa does an amazing job!
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