From: Yumuna’s Table, by Yumuna Devi
8 Servings
Ingredients:
½ tablespoon mustard seeds
½ tablespoon grated fresh ginger
1 tablespoon canola oil
1 lb. tomatoes, seeded and chopped (or use 15 oz. can diced petite tomatoes)
1 15 oz. can chickpeas drained and rinsed
3 cups water
1 medium onion, peeled and minced
2 cloves garlic, peeled and minced
1 teaspoon ground turmeric
3 tablespoons chopped cilantro (or substitute parsley if allergic to cilantro)
1 ½ lbs. firm eggplant
1 ½ lbs. small red or Yukon gold potatoes
Olive oil spray
½ teaspoon ground coriander
1 ½ tablespoons fresh lime juice (about 2 limes) OR substitute white balsamic vinegar
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 ½ tablespoons olive oil or melted butter (optional for serving)
Directions:
1. Preheat oven to 375 degrees. Cut eggplant and potatoes into 1” cubes and place on baking sheets sprayed with olive oil spray. Spread the vegetables out in the pans and spray with olive oil spray. Sprinkle with coriander and bake for 35 minutes until crisp and brown.
2. While the eggplant and potatoes are roasting make the tomato sauce: Place mustard seeds in heavy Dutch oven or large casserole over moderate heat along with tablespoon of oil. Cover and dry fry until seeds sputter and pop. Sauté minced onion, garlic and ginger until translucent – about 3 minutes. Add tomatoes, chickpeas, water, turmeric and half of the cilantro. Bring to a boil, reduce the heat and boil gently until chickpeas are soft – about 20 minutes.
3. Remove the trays with potatoes and eggplant from the oven and sprinkle with lime juice and then fold into the tomato mixture. Cover the pot and simmer the stew for another 10 minutes to meld the flavors. Before serving sprinkle with remaining cilantro and drizzle with melted butter or oil.