Blessed are the gals whose husbands can cook.Even more blessed are the husbands who clean after they cook. :), or after you cook. In that way, the most blessed wife I know would be my mom, for she has Daddy. Almost everyday as a kid, I woke up to the sight of Dad in the kitchen with Mom, helping her out in the kitchen. For “Festive Event – His Cooking event”, I would really have loved to have my dad cook. He is such a great cook and there is a certain love and care that he puts into his food that even Mom can’t beat. But my dad is traveling for work reasons and has no access to the kitchen, for the past few months.
I have been pestering my husband to make something for this event. He is someone who can cook. But, he doesn’t particularly love to cook. He is really helpful in the cleaning department, though. :)There are some dishes, well a very few dishes that my husband has cooked for me, and even fewer dishes that I accept that he makes better than I do. “Ennai Kathirikkai fry” is one of them. The ingredients are the same, when both of us make it, but what makes the difference is the patience. 🙂 (In case you don’t know, I am the impatient one. )
When he decided to make this dish(after much pestering, threatening and pleading), there were two conditions he set for me: One, no interference in the kitchen. I had to walk away before he ever entered the kitchen and enter only after he was done. Two, to write his recipe word for word, and not doctor it in anyway when sharing it with the world. 🙂
8 small Indian eggplants, quartered
1 tbsp oil
1 tsp mustard
1 tsp urad dal
1 tsp chilli powder
pinch of turmeric
salt to taste
Heat the oil in a pan over medium high heat, splutter the mustard and add the urad dal. When the dal browns slightly, add the quartered eggplants and toss it in the oil. Add the salt, turmeric and chilli powder and toss to combine. Fry until the masala is well coated and the eggplant is fried in the oil. Sprinkle 1 tbsp of water on the eggplant, put a lid on it and reduce the heat to low. Let it sit over low heat stirring every five minutes and putting the lid back on, until the eggplant is very soft, but not mushy. You will see the oil seperate at this point. Turn the heat up, take the lid off and sear until the eggplant crisps up. Serve hot.
Verdict: Crispy on the outside, creamy and melt in your mouth good on the inside(and oozing with oil). But its got the oil in its name, so you can’t blame the guy who cooked it. 🙂 Whether I enjoyed the dish more, or the joy of pushing him into the kitchen to make something, is debatable 🙂
This is by far the funnest event I ever participated in. May be because I didn’t do the cooking. Thanks for the ingenious idea!Pin It