|My new menu planner seems to be working out well. I hope you’ve taken a look at it in the ‘Useful Stuff’ Menu overhead. It is definitely helping with organising things and removing the randomness from life in the kitchen.I’ve been doing a fair bit of blog-hopping recently and find men are now at the receiving end of sexual discrimination. One blog talks about how busy ‘mothers’ get in the kitchen and here are some recipes for them, another speaks of how ‘wifes’ are burdened by the cooking and here’s how to fix things and more. I think I’m going to sulk.
I’ve been speaking with my vegetable vendor and he seems open to the idea of delivering a random basket of vegetables every other day. Lets see how that works out.
Breakfast was some grilled cheese toast – not quite a Welsh Rarebit, but a poor cousin. Indu’s lunch is Kasuri Baingan or Aubergine with Fenugreek Leaves.
Dice your aubergine and chop some onions and tomatoes. Crackle some black and yellow mustard in a little hot oil and add the onions. Fry till transparent/pink. Add the tomatoes, curry leaves (kadi patta), turmeric, salt and chilli powder. Add the onions and keep on a simmer till you have a thick sauce. Fry on a low flame for another 5 minutes, then throw in the dried fenugreek leaves (kasuri methi) and stir. Add the aubergine and mix well, so the sauce covers all the aubergine. Simmer till the aubergine is cooked through. It will probably be quite mashy when it’s done. Squeeze a quarter lemon over it and it’s ready to eat.
Traditionally, this should be eaten with rotis. You could also try eating it on toast with a little grated cheese, stuffing a pie/tart/quiche, filling a toasted sandwich or even pureeing it and using as a dip (hot or cold).