I’ve been the worst world traveler ever. I got sick last month and I totally fell off the cooking wagon completely, so my kitchen travels suffered. Out of this sick month though, I did only miss two of the meals I was supposed to cook (Brunei and Isle of Man). In the next two weeks I’ll be doubling up and making sure I get back on track. This was the one resolution this year that I really didn’t want to fail at, so my cold that turned to a sinus infection will not defeat me!
I’ll also be posting my most recent traveling dish on the usual Saturday. I just wanted to get back on track a little here.
So this dish is Pudina Chicken and Eggplant Bharta and Peas. As I’ve said many times, Indian food is one of my favorite cuisines. In facts, I actually have traveled to India.
It was truly one of the best experiences of my life. The only bad thing is that I got a little spoiled by good Indian food, authentic spices, fresh and delicious bananas, and even the lack of meat. I’m a little hesitant at home to make vegetarian Indian dishes because I feel like I need to use paneer, but I have no idea where to get that locally.
I know this meal is hardly authentic with the Pudina Chicken. When I was in India I didn’t eat chicken at all – everything was vegetable based or paneer based. Maybe I should have made a veg dish. Now I’m kicking myself. The pudina was good, but the bharta was better and is the recipe I’m sharing.
On another note, I’m always looking for ways to prepare vegetables I don’t like. Eggplant is that vegetable in this. I loved this preparation.
Eggplant Bharta and Peas
1/2 cup frozen peas
3 garlic cloves
2 tbsp chopped cilantro
1/2 tsp ground mustard
butter, as needed
oil, as needed
salt to taste
1. Slice the eggplants in half lengthwise and spread with butter. Place the eggplants sliced-side down on a baking sheet. Roast the eggplants at 500 in the oven for about 30 minutes.
2. Place the onion, garlic, and jalapeno in a food processor and puree.
3. When the eggplant is finished roasting, use a spoon to scoop out the roasted innards. Discard the skin. Mash the eggplant until smooth.
4. In a medium saucepan heat some oil over medium-high heat and add the pureed vegetables and mustard powder. Cook until slightly browned.
5. Add the mashed eggplant and peas to the pan. Cook until warm, and then reduce temperature to low. Simmer for 10 minutes, or until the peas are fully cooked.
6. Before serving squeeze in lime juice.
7. Serve over rice.
* serves 2
I’d like to see people travel the globe with me.
Every Saturday I will be posting my recipe, as well as pictures to ethnic cuisines you have made and want to share.
- You must mention The Law Student’s Cookbook‘s Around The World In 52 Weeks in the entry you link. You can either use a link or use the banner.
- In your post you must at least mention what cuisine the dish is.
- Email me your recipe at email@example.com. Make sure to include:
* Your name or blog name
* The direct link to your post
* A picture of the dish or permission to pull a picture from the post
- Make sure to email me by Saturday at 12noon Pacific Standard Time