August’s Currypalooza recipe, chosen by Margie of More Please, features eggplant, which is appropriate considering we’re really at the height of eggplant season these days. Like last month, it’s a Madhur Jaffrey recipe, and again features yogurt in the sauce, which has an unfortunate tendency to break and make the dish look rather unappetizing.
It tasted great, though. Not too spicy, nor overly mustardy, but with a rich, complex flavor. The mustard seeds offered a nice textural contrast with the yielding eggplant. There were some interesting techniques in the recipe, too – crushing mustard seeds and mixing them with lots of water and a little cayenne to use as the base for cooking the eggplant was certainly an unexpected step, but I think it helped to infuse those flavors right into the vegetable.
To increase the spice factor of our dinner, I also made a spicy vegetable dal with green beans and carrots, and rounded out the meal with some steamed basmati rice.
I’m having a lot of fun with this Currypalooza so far. I love getting a new Indian recipe to try every month, and it’s interesting to see how everyone else fared with the same recipe. We often discuss it over email, sharing problems, ingredient questions, and the like, so it’s been educational, too. If you want to join us, let me know, and I’ll be sure to get you on the email list for next month – when I get to choose the recipe!
On this day in 2009: C’est Moi Le Chef! Strangely enough, I had a similarly frustrating experience today, where I had to wait for TWO HOURS after finishing my work before the sales rep came so I could place my order for next week.
Originally published on Croque-Camille.