This was Easter dinner. Or, the dinner I ate on Sunday, which happened to be Easter. Things have changed a little since I was 7 years old and Easter meant a frilly dress, jelly beans at church, lamb with mint jelly, and the fancy lace tablecloth on the dining room table. The last few years, Easter has pretty much just been like any other Sunday, with maybe a Cadbury egg or two.
After buying The Art of Vegetarian Indian Cooking on Sunday, I could not wait more than a few hours to cook something out of it, and just kind of randomly stumbled on this recipe out of the hundreds in the book. For years all the Indian recipes I made were pretty Americanized, and although I liked the food I made, it definitely wasn’t as good as what I could get at my favorite Indian place in Bangkok (the best Indian food I’ve ever had). This, however, was definitely FAR better than any Indian food I’ve ever made at home, and rivals the dishes I’ve loved at good Indian restaurants. There’s definitely a little prep-work involved, and I modified the spices to fit what I had on hand, but it actually comes together pretty quickly once everything is assembled. It’s rich, creamy, and flavorful, and I think I’m going to have to double the recipe the next time I make it!
And also, I’ve been meaning to revisit my running goals, since when I wrote mine I was pregnant but didn’t know it yet and they were:
1. Finish the Boston Marathon (not sure what my time goal is yet)
2. Run a sub 21 5K
3. Run a sub 45 10K
4. Run at least 2 trail races
Well. I guess I can put a check next to number 1, but as for the others, I think I’ll push those off to 2012 and make my goal for the rest of 2011 to be to run as long as I can through this pregnancy, and hopefully get back into it not too long after the baby makes her debut. We’ll see!
(adapted from The Art of Indian Vegetarian Cooking)
3 medium potatoes (about 2 pounds), cut into 1/2″ cubes
1 small eggplant, cut into 3/4″ cubes
1/3 cup plain yogurt (nonfat is fine)
1/2 inch piece fresh ginger, peeled and chopped
1 habanero or serrano chili, chopped
1/4 cup unsweetened dried coconut
1/2 tsp garam masala
1 tbsp vegetable oil
1 tbsp butter
1 1/2 tsp mustard seeds
1 1/2 tsp cumin seeds
1 tsp turmeric
1 tbsp ground coriander
1 t salt
3 Tbsp chopped fresh cilantro, divided
Set a steamer basket over simmering water and steam the potatoes until tender. Set aside, then steam the eggplant until tender, and set them aside.
Put the yogurt, ginger, chili, and coconut in a food processor and pulse until smooth. Stir in the garam masala.
Heat the oil and butter in a large frying pan over medium high heat. Add the mustard and cumin seeds and fry until deep brown, then stir in the potatoes and cook for about 5 minutes, or until browning in places. Add the yogurt mixture, turmeric, coriander, eggplant, salt, and 1 1/2 tbsp cilantro.
Turn the heat down to medium low and cook, stirring well, for an additional 5 minutes, then serve garnished with remaining cilantro.