source：discover shaanxi editor：马一旭
hey guys, like we said earlier, this time we invited dev and his son aarav to teach you how to make indian cuisine~
we are here with you, sharing the delicacy in life
today's main course: eggplant curry
eggplant curry (brinjal curry) originated in the indian subcontinent. and just like other international cuisines, desi food (south asian cuisine) is remarkably distinct to the region and country. thus, different variants of eggplant curry exist depending on the blend of spices, herbs, and cooking methods native to the region.
eggplant is a low-calorie, low-glycemic index food
a cup of raw eggplant contains approximately 20 calories and almost 5 g carbohydrates - almost half of which come from fibre. with barely any fat, eggplant is a source of many vitamins and minerals: manganese (important for healthy bones), potassium, vitamin k, vitamin c, vitamin b, magnesium, to name a few. interestingly, eggplants' skin comprises high amounts of antioxidants called anthocyanins (powerful antioxidants), which have shown to fight off diseases, such as cardiovascular conditions. not to mention, antioxidants play an essential role in the maintenance of good health.
* wash and prepare the eggplants and potatoes; cut into small/medium pieces and set aside.
* heat the oil and fry the garlic, mustard seeds and onion
* once the mustard seeds start to crack and onions is brown , add the tomato along with the curry powder, turmeric, coriander powder, salt and green chilies. stir to mix well.
* add the eggplant, potatoes and water. stir well to coat all the pieces.
* cover and cook on medium/low heat for 20-25 minutes or until cooked through. don't forget to check-in a few times to make sure the curry isn't sticking to the bottom of your pot.
* garnish with fresh coriander. serve hot with indian roti, naan
the dish is also called masala eggplant, and masala is a term from the indian subcontinent for a spice mix in certain proportions (from hindi/urdu masalah). a masala can be either a combination of dried (and usually dry-roasted) spices, or a paste (such as vindaloo masala) made from a mixture of spices and other ingredients—often garlic, ginger, onions, chilli paste and tomato. masalas are used extensively in indian cuisine to add spice and flavour.
chapati is an unleavened flatbread originating from the indian subcontinent and staple in india, nepal, bangladesh, pakistan, sri lanka, east africa, arabian peninsula and the caribbean. chapatis are made of whole-wheat flour, mixed into dough with water, oil (optional), salt (optional) in a mixing utensil called a parat, and are cooked on a tava (flat skillet).
how about we serve this featured beverage to pair with the cuisine today?
indian milk tea (masala chai)
masala chai is a tea beverage made by boiling black tea in milk and water with a mixture of aromatic herbs and spices. originating in south asia, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses.
have you got all the tricks for these dishes?
if you do not have that much spices at home, you're welcome to use a little bit your imagination~