This is one of my rare non-vegetarian recipes, but easy enough to leave out the fish sauce to make it vegetarian/vegan!
1 small onion, diced
a quantity of oil sufficient to saute onion
2 green chilies (the short skinny ones that you would use in indian or thai cooking. I have no idea what they are called in american supermarkets)
1 tsp cumin seeds
1 tbsp turmeric
salt to taste
3 heaping tbsp garlic
1 tbsp ginger paste
1 eggplant, sliced thin
6 oz mushrooms, destemmed and cut in quarters
1 can diced tomatoes, no salt added
2 splashes rice vinegar
1 splash fish sauce (leave out for vegan recipe!)
1/2 cup or so water
hearty dash of sambar powder
dusting of chana masala mix
squirt of lemon juice
In a large skillet, saute onion and green chili with cumin, salt, and turmeric until onoins are floppy. Add sliced green chilis, garlic, and ginger paste, continue to saute until chili starts to soften. Add eggplant and mushrooms, stir to coat in spice and onions. After about 10 minutes, add 1 can of tomatoes with juice, a couple splashes of rice vinegar, a dash of fish sauce, and 1/2 cup of water (or enough to cover the bottom of the pan). Stir frequently to coat the eggplant with liquid. Add a hearty dash of sambar powder and dust the entire surface of the food with chana masala mix, If you use the brand I got, it contains sodium bicarbonate, so it will fizz when it hits the acidic food. Continue stirring occasionally until eggplant is well cooked. Add a splash of lemon juice right before serving. Eat with Naan or your choice of bread.
Mango Mellon 